Came out pretty legit. Salted, sazon rubbed, slow smoked with hickory for about 30-40, pulled loins off, cleaned and repositioned grill, finished direct med high, tried to get 2-3 bastes on each side,* pulled slightly less than 140.
Came out pretty OK. One of those cooks when you like the output too.
*The lady doctored up a store bought white bbq sauce which I used to glaze. Think she added mayo, another rub, Apple cider vinegar, chalula peppers and few other things. Was a nice touch on her part (as per usual)
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Last edited by l'inferno; August 1, 2016, 12:38 PM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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