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tmp_20336-20161206_0659531942882124.jpg (3,919k. jpg file)3.25 slab experiment, 9 days in a modified (I substituted some of the water and sugar for apple juice) Pop's Brine (thank you Sir), 2 days drying in fridge, 2 nights in a vertical smoker running an AMNPS with apple wood pellets. Both...
Soaked over night in an Apple Juice Seasoned Brine. Dry rubbed and Topped with an Alabama White Sauce
Cooked for approximately 4 hours at 220 degrees on a gas grill with an A-Maze-N 5x8 tray filled about a third full with Camp Chef Apple pellets.