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Today's BB cook

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Monty77
Monty77 Posts: 667
in Pork
Hanging around the yard today, so I got the XL stable at *275 and tossed some hickory and cherry chunks on.  I had both racks rubbed with Dizzy Dust from DP waiting in the fridge.  Once the smoke was right, I placed both racks on the upper grill.  I spritzed once an hour with apple juice and removed when both the bend and probe test passed with flying colours!  

They were sauced with Sweet Baby Rays hickory and brown sugar.  

Loved the flavours and the so very tender











Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

https://www.flickr.com/photos/monty77/
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