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Discussion Starter #1
friday night i made a dry rub of brown sugar, paprika, cayanne, creole,black and white pepper,garlic powder, onion powder, chile powder, and who knows what else i threw in there. i jabed a knife in the butt at strategic locations and inserted quartered slices of garlic clove in the meat. i tighly rapped the butt in seran wrap to ferment on its own delectable juices. this morning i threw my butt on the smoker at 9 am and this is my product after 5 and a half hours. i have been spritzing it after applying more dry rub and rotating on the grill. my secret spritz, due to lack of apple jiuce, is mole asses and coors light mixture. and the bark is unfriggenreal! heres some snaps.....
 

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Discussion Starter #5
i gonna shred it now in a tin baking pan, slather and stirr in bbq sauce, and throw it back in the smoker till the games over...should be good...bbq sauce thickening on the stove, and birds living in my beard clown:
 

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