I grabbed one of these last week since they were only 1.89 a pound. I injected with straight cayenne sauce and rubbed it with a mixture of cayenne sauce, canola oil and some garlic and onion powder. This is my first smoke with pecan, I like it. I smoked it till 160 and foiled it and cooked till 205 and let it rest for a few hours and dismembered it. I usually don’t shred just pull it in chunks, I like the bigger pieces better. Pecan is a winner for me, got it local. I skinned off the fat cap and slow fried it in a pan to make cracklins, sorry no pics ate it all, maybe next time. Enjoy!
