Uploaded May 2025 | Updated September 2026, 2 weeks ago
Dry brined with salt for 6 hours, overnight is the preferred time but wasn’t able to. Smoked indirect until internal temp reached 80 degrees, flipped over and smoked until internal reached 115. Rubber with avocado oil and seasoned with pepper and garlic powder, no additional salt. Used the cold grate method to sear for 1 minute at a time, sear each side twice.
Dry brined with salt for 6 hours, overnight is the preferred time but wasn’t able to. Smoked indirect until internal temp reached 80 degrees, flipped over and smoked until internal reached 115. Rubber with avocado oil and seasoned with pepper and garlic powder, no additional salt. Used the cold grate method to sear for 1 minute at a time, sear each side twice.
