Picked up a 20 pounder this evening and began the process of scratching a biggie off of my BBQ Bucket List.
Gave it a rinse, patted dry, and put a rub on it. I am sort of going for a N.C. style here, but even though I have been told that they don't typically use a rub and usually just toss it on the pit nekkid I just couldn't bring myself to do it. I won't be able to regularly mop it so I figured I better make certain there will be flavor in the bark.
On the drum running at 225* I'll see this hunk of pig in the morning!
Gave it a rinse, patted dry, and put a rub on it. I am sort of going for a N.C. style here, but even though I have been told that they don't typically use a rub and usually just toss it on the pit nekkid I just couldn't bring myself to do it. I won't be able to regularly mop it so I figured I better make certain there will be flavor in the bark.
On the drum running at 225* I'll see this hunk of pig in the morning!