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Unread 02-09-2013, 12:45 PM   #7
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
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Ok you sound new to this. This is how I do it. Many others will add to this post I'm sure. I dry rub fat or skin side down and put in a disposable pan. Smoke won't go thru the skin anyways. Throw on the smoker and no I don't even look at the smoker temp. these things are so forgiving. Smoke till 160-170 degrees internal then I add about 1/3 cup of grape juice (yes grape) it adds a terrific color to the juices and a bit of flavor. Then I wrap the whole pan in foil and bring the internal temp of the meat to 197 or until the bone pulls out clean. Pull from the smoker drain and save juices, let rest tented in foil but not covered tight till it cools enough to pull. I take the juices and put in the fridge till the fat floats to the top and remove and discard the fat or grease. After I pull the meat I add more dry rub (because the meat inside sees very little) and seasonings along with some but not all the juices. Why waste flavor. Then enjoy. Works for me.
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