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Post by BBQ Butcher on Oct 15, 2007 6:08:35 GMT -5
Did one chunk with evoo and Dizzy Pig's Red Eye Express and the other with evoo and Wolfe Rub Original They went on Junior at 250° with some hickory/cherry smoke for about 1½ hours. I prefer to do it longer, but we were getting hungry for lunch! This made a great sammich with some spicy mustard
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