For the rub:
1/2 C paprika
1 T ground Black Pepper
1 T Salt
1/4 C Brown Sugar
1 T Chili Powder
1 T Garic Powder
1 T Onion Powder
1 t. Cayenne
1 T ground Black Pepper
1 T Salt
1/4 C Brown Sugar
1 T Chili Powder
1 T Garic Powder
1 T Onion Powder
1 t. Cayenne
Applied rub and let sit over night 12 hrs.
Put into CS with 3 chunks of CS suplied Hickory, I guestimated about 5-6 oz. Temp was set at 225 degrees.
Here is the temperature log from the day:
30 degrees with a 10-15 mph wind for most of the day
Time----------Temp
8:45-----------45
10:15----------87
1:00-----------150 Set smoker to 215
2:45-----------156
3:00-----------156 Smoker to 235
4:15-----------161 Smoker to 250
5:00-----------167
6:20-----------174
7:00-----------179
8:30-----------186 Pulled and Foiled
9:30-----------??? Sliced for a bedtime snack
8:45-----------45
10:15----------87
1:00-----------150 Set smoker to 215
2:45-----------156
3:00-----------156 Smoker to 235
4:15-----------161 Smoker to 250
5:00-----------167
6:20-----------174
7:00-----------179
8:30-----------186 Pulled and Foiled
9:30-----------??? Sliced for a bedtime snack
I anticipated about an 8 hr smoke because it was just a flat without the point. I started slicing from the thin tapered end and needed about 4 slices until it juiced up. It turned out better than my expectations and way better than any bricket I've done on my fireburning offset. I only opened the door once to remove the finished product.
Next time I'll increase the wood by about 25%, maybe shoot for 8 oz.
Maybe a Coke syrup marinade......
