- Joined May 1, 2020
Been wanting to try one of these, and man am I glad I did. Picked one up just under 4lbs w/skin off. Scored the fat cap just into the meat, put on a rub, (see below) and let it sit overnight foiled in fridge. Used only 1/4 cup of brown sugar, and 100% pure maple syrup on both sides for a binder. Also added a little cayenne. Put it on the WK around 11am Sunday, told parents, and GF to be over at 7 for dinner. Used SnS, full water reservoir, with apple chunk, and chips for smoke. Foiled at 160 IT, and added some baked beans, and Mac n cheese to kettle. Pulled it off at 200 IT, and cubed it up with some Stubbs sweet heat BBQ sauce. Put back on for half hour with more smoke. Man was it tasty. My new favorite cut of pork to cook. Thanks for looking.