Smoked around 325*(F) with only a single chunk of oak. Seasoning is a simple s/p/g. Around 30minutes before done, dipped or mopped with a medium viscosity sauce (homemade) and cooked until the sauce is pretty well dried up (evaporated/condensed).
Bite-through skin, great color...and is not "saucy".
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Last edited by Cook; 02-13-2022 at 09:29 AM..
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