Came across this article, I would be crazy nervous to do anything to it and would probably stay up all night with the smoker just protecting it or something.
Here is a pic of it raw to entice you.
Here is a pic of it raw to entice you.
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I'd love to cook one. I'd dry brine it 48 hrs, then BBBR. Red oak logs @240ish. Probe it around 180-190, pull it when tender, and hold for 2hrs.
The real question is does it deserve an ice cold Stella Artois or nice glass of bold Zin or Cabernet? -
I know me and I wouldn't get much of it, I would have over like 50 people to try it. Anyone that asked for sauce would be served bologna with Sweet Baby Rays.
I'm more of a liquor man myself, always love an Old Fashioned.Comment
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Guy I get Bulleit Rye really cheaply here, I use that, Angostura bitters, some orange bitters, teaspoon of sugar. Triple a normal recipe
I usually don't have fresh orange on hand, hence the orange bitters, and sometimes I use a moonshine soaked cherry I get by the jar here locally.
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Dry brine for a minimum of 48 hours, rub it down with fish sauce and fresh cracked black pepper.
Oak and a little pecan. And I'd probably fight with the smoker to keep it between 200-230. Oh yeah I'd go very low and very slow!
I'd buy a batch of toothpicks to taste doneness. Wrap it in brand new towels then into a Faux cambro for at least 3 hour.
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I would not do anything to it until I get a perfect 8 by 10 framed and on the wall, glossComment
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