- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I finally located some normal BB's, so many stores are carrying the extra meaty ones which I don't like to cook.
These were seasoned with Smokin' Guns Hot and hung in the drum with hickory for flavor and smoked about 2.5 hours.
I used a combo style of wrap like I do on brisket sometimes until they tendered up.
Returned them to the pit for about 15 minutes, but I opted for the no sauce version on these.
These were seasoned with Smokin' Guns Hot and hung in the drum with hickory for flavor and smoked about 2.5 hours.
I used a combo style of wrap like I do on brisket sometimes until they tendered up.
Returned them to the pit for about 15 minutes, but I opted for the no sauce version on these.