Re: What's in your smoker?
Rub was a simple salt, pepper, granulated onion powder, granulated garlic powder. I just measured by eye but probably equal parts salt and pepper then decently heavy on the garlic and onion.
I think the key thing was foiling it for a couple of hours and then resting it in a cooler for 2 hours with the space in the cooler filled with blankets.
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