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Unread 04-01-2011, 09:39 PM   #7
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA
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I'd rub it up and smoke it @ 300 for an hour then foil it for another hour or till a probe will slide in with little resistance...then let it rest for an hour (in the foil) before slicing against the grain. Serve with au-gratins and beer...
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
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