This one just came off at 8am. Mmmmmm.mmmmm....
Cooked it fat side up too see the difference. Im never doing that again. Gives a nice smoke ring but the meat seems a little dry. Cooking with Fat side up allows the fat to melt down onto the meat to tenderize.
Oh, dont worry I ate the hell out of it and it was damn good if I may say so myself.
That smoke ring represents 4 hours of straight hickory wood smoke.
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