Bearsmoke
New member
Sam's has these, they are great and a little leaner cut of pork. Second time for me smoking them. Brined them a couple of hours in DM's brine (no time for longer), salted lightly and added Woody's Rub. Smoked at 225* with 2 3/4 oz. hickory chips and small loaf pan with water on top and back of firebox . Took them up at 159* IT. Delicious! Sorry, they were gone before I thought about pictures.
