The cook
Also works with: Oak, Hickory
Trim overly thick exterior fat. Season simply with kosher salt and coarse black pepper, plus optional garlic. Smoke at 225–250°F until dark bark is well established. During the stall, leave unwrapped for maximum bark or wrap in butcher paper once bark is set to accelerate the cook. Continue until roughly 195–205°F, but finish by feel: a probe should slide into the flat and point with very little resistance. Hold wrapped before slicing. Slice across the grain.
Recommended foundational recipe; credit detailed external reference such as AmazingRibs rather than copying source prose.
← All recipes