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  4 tablespoons fresh coarsely ground black pepper   2 tablespoons coriander powder   1 teaspoon mustard powder   1 tablespoon brown sugar   1 tablespoon paprika   2 teaspoons garlic powder   2 teaspoons onion powder 
 1)    Rub.    Make the rub by blending together all the spices. Rinse the meat, pat it dry with paper towels, coat it with a thin layer of cooking oil, apply the rub liberally, about 4 tablespoons per squre foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.
 2)    Smoke.    Set up your smoker or your grill for smoking. You will find instructions for this in my Tips & Techniques    section. If you can, use a charcoal smoker. It produces a deeper darker crust than gas, electric, or even pellets, but it still comes out fabulous on a pellet burner or gasser. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood. Smoke it fat-side up over indirect heat at 225°F until it reaches 190°F to 200°F. Add wood when the smoke dwindles. If you wish you can smoke it for 3 to 4 hours and finish it indoors, but this stuff can take all the smoke you throw at it, so outdoors is better. It could take 12 hours or more depending on the thickness.

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