I'm trying this method from Chud's BBQ today, but no... I'm not just using salt and pepper, and yes, I'm using a water pan, and no, I'm not putting any pepper sauce on during the wrap, but yes, I am doing the sugary spritz (except I'm using a mop).
So, I trimmed them the same way and will be cooking on the Kettle, but I put a thick layer of Meat Church Honey Hog rub, followed by a lighter coat of Meat Church The Gospel rub. I'm using half apple cider vinegar and half apple juice for the mop.
Per Chud's method, I'll add a sweetener (honey for me) to the mop after the second flip. During the wrap, I have some reserved bacon grease but I'll also add some butter, more of the Honey Hog rub, and a honey drizzle.
Against my better judgment, I DID leave the membrane on per Chud's method.
I'll let y'all know how it goes, and GO DOLPHINS!
So, I trimmed them the same way and will be cooking on the Kettle, but I put a thick layer of Meat Church Honey Hog rub, followed by a lighter coat of Meat Church The Gospel rub. I'm using half apple cider vinegar and half apple juice for the mop.
Per Chud's method, I'll add a sweetener (honey for me) to the mop after the second flip. During the wrap, I have some reserved bacon grease but I'll also add some butter, more of the Honey Hog rub, and a honey drizzle.
Against my better judgment, I DID leave the membrane on per Chud's method.
I'll let y'all know how it goes, and GO DOLPHINS!
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