Brined 10 days and washed off thoroughly. Placed on smoker at 225 and cooked to 145 internal temp. Glazed last 10 degrees every 15mins. With a blend of brown sugar, honey, spivey mustard, fresh squeezed oj, homemade spice rub and maple syrup. Cooked to 155 and rested for 15. Great eats. Cook time was 7 hours for a 15lb'er.
12-24-2012 10:40 AM
Lookin good from here!
12-24-2012 11:32 AM
12-24-2012 11:36 AM
12-24-2012 12:19 PM
Absolutely beautiful color and the glaze really sets it off, if it tasted even half as good as it looked you had a real winner!
12-24-2012 01:14 PM
12-24-2012 03:06 PM
I would love a breakfast sandwich the next day off of that!
12-24-2012 03:23 PM
That looks amazing, wish I had that much patients.
12-24-2012 04:05 PM
Awsomelooking meat.love the colour.
What was the brine?