FLBentRider
New member
Start with an 18lb packer from RD, rub with "Salt Lick" clone rub.
On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM
The next morning
The Afternoon
Sliced:
Sides - Spinach Salad with Bacon dressing
Homemade Penne and Cheese
Plated:
On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM
The next morning
The Afternoon
Sliced:
Sides - Spinach Salad with Bacon dressing
Homemade Penne and Cheese
Plated: