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,
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle
& Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que