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Off Topic TN Forums
Cooking Forum
BBQ help, please
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<blockquote data-quote="backyardtndeer" data-source="post: 4968908" data-attributes="member: 16465"><p>I brine then for about a day. Course kosher salt, brown sugar, and black pepper. Use about 3/4 cup each of salt and sugar, tsp of pepper and just enough water to get the meat totally covered. After getting out of the brine, put a rub on then and slow cook at 225 over hickory or pecan. Usually wrap around 170 ish and crank the heat up to 255 and go until the temp his 200.</p></blockquote><p></p>
[QUOTE="backyardtndeer, post: 4968908, member: 16465"] I brine then for about a day. Course kosher salt, brown sugar, and black pepper. Use about 3/4 cup each of salt and sugar, tsp of pepper and just enough water to get the meat totally covered. After getting out of the brine, put a rub on then and slow cook at 225 over hickory or pecan. Usually wrap around 170 ish and crank the heat up to 255 and go until the temp his 200. [/QUOTE]
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