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Rub:
2 parts black pepper
2 parts lemon pepper
1 part lemon pepper seasoning
1 part garlic salt
Divide the flat from the point and don't remove too much of the fat layer.
Smoke for about 5 hours at 220-225 degrees with the fat layer up. Then wrap in heavy duty foil, put back in smoker (or oven) at same temp, and cook for another hour.
Remove from heat and place in a cooler lined with lots of newspaper for at least one hour and up to several hours.
Slice across the grain. Serve with a sauce if you have to, but I prefer "dry". This will be fork tender, moist, and delicious.
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Tom
'71 911 T Targa (Sold  )
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