Christopher B
TVWBB Member
Decided to try a no-foil smoke. Just salt, pepper, onion powder and some spicy Montreal steak spice. Five hours dome temp around 300. Amazing crust, nice bite with clean bones but not fall off the bone. I won’t be using foil again unless I’m in a rush. No sauce and really liked the dry crust texture. Also did some more prosciutto wrapped jalepeno poppers on the gasser, tasty salt bombs.