I cooked these on my Mak 2 Star General yesterday. Cooked at 225F for 7 hours, then sauced them, then threw them in an aluminum pan for about 45 minutes to let the sauce set. The rub is Big Bad Beef Rub (with salt) and the Sauce is Kansas City Barbecue Sauce. I made the sauce as per the recipe with following variants: I doubled the honey to 1/2 cup, I used tamarind paste, I strained the onions after the sauce simmered.
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!
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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