Bowfineater
New member
Trimmed this time, then tied because they are boneless, (boneless is all they had, otherwise I would always go with bone in)
1/2 cup run on each
Trying 2 with a light coating of mustard before the rub
Smoking at 140F for 1 hour (to avoid fires) read it on here on the very first page in the pork section, can’t remember who suggested it
Then smoking at 220F till done, will rotate halfway through
1/2 cup run on each
Trying 2 with a light coating of mustard before the rub
Smoking at 140F for 1 hour (to avoid fires) read it on here on the very first page in the pork section, can’t remember who suggested it
Then smoking at 220F till done, will rotate halfway through
