...thawing in the refrigerator starting tonight. They will be Saturday's main dish.
I'll do one slathered with yellow mustard and spices, the other with a Kansas City rub (no sugar recipe) and I'll smoke them with the fat side up.
Depending on how thawed they are come Friday evening will determine how long I smoke them. I usually do them at 225-250 dome temp indirect heat for 18 +/- hours.
I will be vac-u-sealing the leftovers and freezing them off.
Anything else I need to think of other than lots of cold beer? :laugh:
I've had my BGE for less than 90 days and my log book shows I'll be on my 15th cook and I've gone through over 120 pounds of Cowboy lump to-date...
Hello, my name is Smokey and I'm an eggaholic...
...but I don't want to change :lol: