1. Peel back husk on corn, be careful not to remove
2. pull off all silk
3. rinse corn
4. cut off 1/4" from tip of corn
5. make a mix of butter 3tbs, garlic powder 1tbs, and pepper 1tbs
6. apply butter mix on corn
7. pull husk back up
8. tie husk off with piece of husk
I smoke this between 225 - 250 for about 1.5 hours no more. The husk keeps the butter on and add some flavors, as it drys out it opens up and allows smoke in. 1 hour is a bit al dente, 2 hours is completely done. I like mine right in the middle. This will have a really sweet taste, and a nice smokey touch. I throw it on right at the end of the cook w/ whatever meet i have on at the time.
Sometimes i mix up the spices in the butter, feel free to experiment.
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