Great idea for fatties.
I now use 3-2-1 for Turkey Drummies also.
Moist, tender, and flavored to the bone.
I posted some pics a while back.
For me, easier than brining!
Fatties are next.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.