Hey good lookin! Looks like some good crispies!!!jheiry18 said:here's the two beauties
my 2 cents:
I'd just rub and slap those babies on the smoker. I have tried brining but it was too much hassle for the little extra. Also fat side up and DON'T TOUCH until they are 195.
I immediately throw mine in the fridge and pull later. It locks the juices in with the meat. Later when you warm it, they are moist & delicious!!!
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