MY way is coat in Honey Dijon mustard and then Brown Sugar with a hint of dry rub. (not too much). Two hours at 225 with fruit wood (usually cherry or apple) then wrap after basting with pineapple juice. Then Glaze at IT of 140 or so. Just MY way of doing it...plenty of other ways.
"I'm not completely worthless...I can always serve as a bad example!"
Last edited by Branded BBQ; 11-21-2013 at 02:31 PM..