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I do not marinate. Also I don’t put rub on until cooking but may try that overnight thing once to see how it works out.
I do the 3-2-1 method but have been cutting the ‘2’ period back a little as I too don’t want mush but do very much like them tender. The bark nonwrapped gives you is awesome but I have yet to get a sufficient level of tender without wrapping.
The Memphis dry rub is great. I do put a little SBR on mine last half hour. Brown sugar is a key ingredient IMO.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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