How to make it

  • Rub room temp meat lightly with olive oil
  • Rub meat with rub mixture until well coated
  • Place meat cap side down in smoker
  • Maintain approx 230 degree smoker temp for 1 hour per pound of meat
  • Try different types of barkless woods. The bark makes the smoke too acrid and will reflect in your meat
  • Pull the meat off the smoker when it reaches an internal temp of 170 degrees
  • Rest the meat for at least 10 minutes before pulling, slicing, or chopping.
  • Enjoy!

Reviews & Comments 3

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    " It was excellent "
    beaconzbard ate it and said...
    I used this recipe, leaving off the Mustard Seed and the Cayenne pepper, as I'm not a big fan of mustard and my dad cannot have spicy foods. It turned out great.
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  • 22566 10 years ago
    Wonderful Recipe!!


    Kind Regards
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    " It was excellent "
    goblue434 ate it and said...
    Nice Blend Of Flavors Goin On In There.
    Was this review helpful? Yes Flag

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