What did you have for dinner II?

That looks delicious.
Recipe?
It was kind of off the cuff. I used my normal bbq rub. As I had some in the pantry.
Meathead's World Famous Memphis Dust BBQ Dry Rub Recipe

I smoked it in the pit barrel with maple and cherry wood. I glazed at the end starting at 115 degrees and kept doing it every 15-20 minutes until 140.

The glaze is brown sugar, Dr pepper, raspberry jam, honey, rosemary, Dijon mustard, and Frank's red hot. I cooked it all down for a bit first. No recipe there, it was just what I had on hand.
 

VN Store



Back
Top