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Unread 03-25-2013, 09:30 AM   #2
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Join Date: 03-08-06
Location: Roselle Il
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i brine then pat dry and let sit out a bit until pellicle forms..should be slightly tacky to touch
i smoke at around 225 until it flakes easy. I try and use a mild wood like apple. Toward the end of the cook i glaze with a little butter/honey or maple syrup ..
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
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