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Old 01-25-2013, 08:28 PM   #10
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

I would definitely brine them for about 4 hours. Give them your favorite rub (Plowboy's Bovine Bold works for me) then let them sit in the fridge for awhile so the skin can dry out a bit. I like 300-325 degrees until done.
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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