Preparation:
Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine. Cook slow at 220-225F, and keep the smoke going fairly often. I like to Q mine till the temp reaches 175F or higher---remember, this isn't as lean as a pork loin, so you can go to a higher temp. Makes it really tender if you bring it up easy.
About 30 minutes before done, baste a couple of times with this mixture: 1/3 cup brown sugar, 1/3 cup mustard, 1/4 cup vinega |
