- Joined Jan 2, 2011
Decided to give these a try, i brined them using tender quick for about 12 hrs, it said overnight but i couldn't wait. Next i rinsed them and started w/ the rub, some steak seasoning, cay. pep., paprika, and others, had a half pkg of bacon from a friends pig that it attemp. to wrap them w/ to keep the moisture but it fell off, i set the smoker to 220 and let the temp hit 135*, i pulled them and wrapped them in foil and towels, then put them into a cooler as stated in other treads to keep the heat/mois. in. I will send finished shots but heres the beginning.