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Barn Stall Owner #1969
Barn Raising II,III
NCM Supporter '12,'13,'14,'15,'17,'21
Points: 21,234, Level: 100 |
Join Date: Oct 2009
Location: Orlando, FL
Posts: 3,283
Thanks: 979
Thanked 1,843 Times in 797 Posts
Gameroom Barn Bucks: $132003
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Hey... smokin' meat (as in a carcass) is a man thing.
Coat it lightly with a yellow mustard, sprinkle with a dry rub, let it sit overnight. Let it sit out and come to room temp, then smoke using a combo fo apple/hickory wood. Mist with apple juice every 30 minutes or so. Let it rest for 10-15 minutes out of the smoker before you slice it.
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