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Post by skarlin1976 on Dec 14, 2014 21:56:57 GMT -5
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Post by skarlin1976 on Dec 14, 2014 22:05:03 GMT -5
1st photo is approx 2 hours into the cook, 2nd photo is at 3 1/2 hours, and 3rd is final product after 4 hours. I used olive oil, sea salt, and course black pepper. Smoked with cherry wood. Dome temp 200 - 250 degrees, finished with D.L Jardine's Killer BBQ Sauce. Tasted fantastic
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Post by ncsmoker on Dec 15, 2014 15:08:37 GMT -5
Makes me hungry looking at them, good job.
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