


Ditched responsibilities and BBQd yesterday instead
Totally worth it. And before i get crap for putting that beautiful meat with kraft mac and cheese, I was on a budget lol.
Smoked over pecan wood
Melinda ghost pepper hot sauce as binder
Malcom's BBQ rub and topped with pepper
3 hours uncovered at 250, rotated and spritzed once halfway through
Wrapped in butcher paper with butter, bbq sauce and brown sugar, back in for about an hour and 10
Unwrapped and smoked (still at 250) for about 40 min
Glazed with BBQ sauce and continued smoking until it passed the bend test.
Shit was good