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Unread 01-20-2013, 07:41 AM   #14
bo_gator
On the road to being a farker

 
Join Date: 06-11-12
Location: Waynesville, NC
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I brine mine in water, salt, molasses, whole black peppercorns, Sriracha and what ever rub I am going to use on the outside for at least 24 hours.

When I take it out of the brine, I let it air dry for an hour or so. Then I rub it very liberally, and onto a 225-250* F WSM for a few hours with Hickory smoke.

After it is pulled/chopped I sprinkle a little of the rub on the "inside meat" and eat the &%*# out of it.

Lately, I have been using Smokin Guns' Sweet Heat rub and am really growing fond of it.
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bo_gator's Carolina Mountain Que

Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen

You mean Sriricha isn't one of the four basic food groups :?:
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