Directions: |
Directions:The day before make the rub. Mix all the ingredients well in the rub. Rinse the meat off and put in a large pan. Add the rub to the meat, not all at once but a little to each side. Massage the rub in nice and ensure to get in all of the nooks and crannies. Put the meat and pan in the fridge over night. The next morning, pull the meat out of the fridge first thing and let it sit at room temperature for at least 30 minutes but ideally you want it to get to room temperature when you put it on the grill which may take the better part of an hour or two. Next, soak the wood chips in warm water, use an old (clean) bucket. My rule of thumb is two handfuls of chips for every hour of smoking. I would recommend at least 4 hours of smoking time. Next, prepare the charcoal grill for indirect heat (Google it) or maybe you have a smoker already. Not going into how to use your grill here. Once you have the grill ready and temperatures are stable around 225º F then add the meat to the grill fat side on top (allowing juices to run down into the meat) and two handful of wood chips on top of the charcoal. If you are using a regular charcoal grill you are going to want to check on it about every hour and add charcoal and wood chips. I recommend that you smoke your meat for at least half of the cooking time. Once you have decided that the meat is done smoking then wrap it in aluminum foil for the remainder of the time and you will no longer need to add wood chips but you will still need to add charcoal if using a regular grill. Cook the meat until internal temperature reaches around 200º F. The bone will pull right out of it clean at this temperature (don't do it yet). Allow the meat to sit at room temperature for at least 30 minutes wrapped in foil to allow juices to redistribute back through the meat. Remove any unwanted fat, now you can pull that bone out and start pulling the meat. |