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.
Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen
Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers
WSM (now used by Frognot Jr.)
"If you really care about this place, you'll show some respect for it."
Thanks to N8man & NorthwestBBQ for the custom avatars!
(")_(") "Hang in there Dan Chambers!"