What they said.
I take do it a little different on the soak though. I soak for 4 hours in either apple cider or peach juice just to give it another layer of flavor. Definately do the air dry on a rack over night before smoking. It gives a much better texture to the outer meat IMO. Skipping this step can result in a slightly slimy texture to the meat.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
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- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB