Already sat in brine, overnight. Applied the dry rub and will be putting them on the smoker tomorrow evening, using a mixture of mesquite and cherry wood.
a little fresh cilantro and diced onions really compliment smoked pork... and a jalapeno of course... 😟
That does look good. How did it taste?
skinnykenny wrote:
I dunno, yet. It won't start cooking until about 10pm tonight. Should be done by 3pm tomorrow, maybe sooner since Costco thought it necessary to cut the bones out. 😣
kill the mesquite. just use the cherry or throw in some oak/apple or hickory as well. don't be wheel
teedubbya wrote:
I used the same wood last time and it came out great.
is it done yet..?? 😕
DrafterX wrote:
Just finished...
