Originally Posted by D0ughB0y
Please tell me how to make this. I must make this. This looks like heaven.
Pretty much the Traditional way (sorry couldn't resist)
One thing I do is trim my points pretty close before cooking, just the points. There is enough intramuscular fat that you don't need the external fat (I trim it down to the meat itself to 1/4" or less)
At the end of a smoke, I separate the point from the flat and I cube them up. I put in a foil half pan or smaller. Spinkle more rub and enough sauce to cover, but not to soak.
I smoke again for one hour, then cover the pan with foil for 2nd hour. I take them out and test a few by squeezing them between thumb and forefinger. If it resist and isn't tender, needs more time.
In the photo there is grease on the bottom of the plate, but I moved these to a different dish for serving.
I froze them in 1lb pouches and pull a pouch when I want to make beans, or I'll get some out to put on Baked Potatoes.