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Unread 05-09-2013, 06:56 AM   #11
is Blowin Smoke!

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Join Date: 08-01-12
Location: Fairfield, FL
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I separate my trim into w/o knuckles and w/knuckles. Cook both the same, a little dusting of rub, no more than an hour on a cooling pit, maybe 225*, then into a covered pan with 1/2 apple juice & 1/2 BBQ sauce to "braise" for another hour, again in a cooling pit. The w/ knuckles just get munched, the w/o knuckles make an awsome sandwich. I usually use prettry traditional spicey sauces, but a couple weeks ago we did a batch with hoisin - killer!
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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