[BayoustateBBQ]

Had some requests for this so here goes. I injected it with my brine solution and soaked over night in a brine solution. Added my rub. smoked at 225 for 4 hours. Put in a tin pan with a shallow meat rack on the bottom to keep the meat over the solution. Poured apple juice in the bottom and covered with foil. I cooked an additional hour until the internal temp was 150. Many people stop here and the meat is chewy. Just cook a bit longer untikl the internal temp is 180 and hold for one hour. Collagen that makes the meat chewy starts to break down at 180. After the one hour I pulled it off and let it rest covered for 30 min. Needless to say this meat had a nice pecan/ plum smoke flavor and melts in your mouth.









sorry the pics were side ways, I up loaded them with my I phone