i like to slather mine with mustard and apply a generous amount of rub (mostly use rub from Paul Latham's meat market in Jackson, TN). Smoke it at around 300 until internal temp is around 200.
After pulling i usually pour on a li'l Blues Hog Tennessee Red and maybe sprinkle on a li'l more rub.
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"If you really care about this place, you'll show some respect for it." deguerre
"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
(")_(") "Hang in there Dan Chambers!"