Rubbed with EVOO and rubbed with BBBR. The BBBR was from the old (with salt) recipe so I did not dry brine.
Here they are on the Mak 2. I have a sheet pan underneath to catch drippings. I poured 195F water in the pan to help with smoke adherence for the first few hours of the cook.
This is how they looked about 4 hours into the cook
After about 7 hours the meat was in the 190s internal temp. I took them off and coated them liberally with KCBS while the Mak heated up to 325. I then covered the pan with foil and let them cook another 45 minutes or so on the Mak.
Here is a pic of the final product. I took these over to a friend's house. They were a huge hit. Tender, juicy, nice bark, the BBQ sauce was by far the best I've ever made... It was a good meal!
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