Brined, and cooked on very lump charcoal and apple wood.
by jaqueyB
1 Comment
Sea_Name_3118
You got the idea. Sear then off the heat. Use a meat thermo to get to 145f or so. I see you use real charcoal (not briquets) and maybe a smoker box for flavor. You go! t
1 Comment
You got the idea. Sear then off the heat. Use a meat thermo to get to 145f or so. I see you use real charcoal (not briquets) and maybe a smoker box for flavor. You go! t