Brined these for 6 hours. Brine was 4 cups water, 1/2 cup kosher salt, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, pepper corns, allspice, and a bay leaf.
Dried them well and rubbed down with EVOO. Coated them with a good dose of a house blend. Granulated garlic, onion, paprika, black pepper. And salt.
Primo, 250°f about 2 hours, pulled at an I.T. of 185°f.
Smoke a foil pan of greenbeans from our garden with bacon and onions and our Alfredo based multi cheese blend mac&cheese. 250°f on the brinkmann covered. Tossed the Mac & cheese in the broil on low for 5 minutes utws to brown it up.
My house is my castle, I guess that makes me a king and this is a meal fit for one
Cheers
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