Quote:
Originally Posted by 8lug
I've had excellant results smoking at 225-250 until internal temp reachs 118. take it off and rest it under foil until it reachs 125.00. then put in back into a hot smoker (500 degrees)for about 5-10 min to crust up. its my modified alton brown method.
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This - works wonderfully. Garlic powder, salt, and black pepper.