Posted on 09/28/2014 2:04:58 PM PDT by Vision
12-14lb, choice or higher
trim as usual
50/50 rub of k salt and rough grind b pepper
275-300f, fat cap up
hickory smoke
At 4 hours remove, baste the meat side with a 1/4c of 50/50 worcheshire sauce and water. Then wrap, fat cap up in butcher paper and either put back on the smoker or you could use the oven from this point on. After 2 hours start probing the middle of the flat for tenderness. When finished, remove package and place it either in an oven of 170f or an cooler with blankets. Hold 4 hours.
Since it's been a little while I don't remember these times exactly so I"ll use a temp probe to gauge the cook. Ideally you want to wrap 160ish and finish around 200+. But the probing tells you when it's done.
Right, Brian! Hey, it’s good to see you! :-)
Oh, man! Good stuff! Let us know how it turns out if you do it.
Well said. Good evening. Did you hear Ed talk about his live show at the Lisner auditorium?
Bad breath! A nightmare! :-O
We have tuned to the game for now, but we’re still here on the thread.
Thanks for the update. The programs get stronger at 8:30cst.
Yes, we’re torn, but we can listen later to the BB.
No, I didn’t hear the beginning of the show, if that’s when he mentioned it. Are you planning to go?
I don’t know.
http://lisner.gwu.edu/50th-anniversary-big-broadcast-wamu-885-american-university-radio
Cheating wife???
We’re back on the BB. At halftime, it’s Dallas over the Saints 24-0. Unreal.
Wow. That’s bad.
I’m off to the radio. Enjoy Hurricane!
Talk to you later...
Goodnight, Vision and Brian!
Sounds interesting, thanks for the link. Normally you couldn’t bribe me to be in the same room as a WAMU staffer after two bad experiences, but this might be a reasonable exception.
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