Thanks very much.
225° until it's done is ok, with this cut of meat, is that correct?
If I didn't brine it, would 225° until it's done (145° IT) still be ok, or would it be dry?
Typically I use Hickory, a spicy rub, and plenty of smoke, for a BBQ flavor. With this
I'd like it lighter, more "dinner" like. I have Apple, Pecan & Cherry on hand. Can you make a
suggestion for the wood to use?
Also, how about the rub? The only rubs I've ever made are spicy BBQ type (Texas BBQ) rubs.
I'm thinking of spicing it as I would if I baked it in the oven - brown sugar, garlic, thyme leaves,
sage leaves, rosemary leaves, S&P and olive oil. This works well in an electric oven, but with the
smoke, I'm questioning it. Got any suggestions?
Thanks for your tips & experience!