Pat G
TVWBB Emerald Member
I have been wanting to try this for a while, finally got around to it.
Packaged marinate on a slab of BB's.
Overnight in the marinate, look at the color.
On the 14WSM with some lump for fuel.
After 2 hours.
I also made a batch of sauce from scratch to apply during and after the foiled cooking.
In to the foil for an hour and a half.
Sauced and out of the foil for the last 45 minutes.
Ready to eat.
These came out really good. Tender with just enough pull and the marinate really came through. The packaged marinate that I used can also be applied as a dry rub( I mixed it with water), might try it dry the next time. Thanks for looking.
Packaged marinate on a slab of BB's.
Overnight in the marinate, look at the color.
On the 14WSM with some lump for fuel.
After 2 hours.
I also made a batch of sauce from scratch to apply during and after the foiled cooking.
In to the foil for an hour and a half.
Sauced and out of the foil for the last 45 minutes.
Ready to eat.
These came out really good. Tender with just enough pull and the marinate really came through. The packaged marinate that I used can also be applied as a dry rub( I mixed it with water), might try it dry the next time. Thanks for looking.
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