The BBQ Guru and Caldera Smoker User Discussion Forums

[sirsmokesalot]

I did one this past weekend and it has gotten some astounding reviews. I'm still in the experimentation phase, so there's not set list of ingredients. Here goes:

1. Cover with olive oil.

2. Apply your seasonings of choice. I like Lowry's, Garlic Salt, Koshier Salt, Black Pepper, and Char Crust (does exactly what the title implies). Next time, I may roast some garlic and cover it with paste.

3. Let everything sit in the refrigerator overnight.

4. Smoke at 225-250 for 10 hours in an aluminum pan. I'd shoot for 175 internally.

5. At this point, it had a good taste, but was tough. So I covered it and cooked at 275 for 2 hours and then let it rest an hour.

When I uncovered it, it was unbelievably tender. It shredded as easily as pulled pork. It has a very rich flavor and heats up well (doesn't dry easily or lose flavor).

Definitely something to do again in the near future.