I did a whole bone in breast over the weekend using Smokin Okie's rub recipe. I decided to try this one without brining for comparison to others that I have brined. It turned out very moist and tender and the rub was excellent.
7.2 lb bone in breast
Coated with grapeseed oil
Rubbed under the skin and on the outside
2 oz cherry and smoked @ 250
Pulled and ftc'd @160 internal (about an hour before I sliced).
Total cook time was just under 3.5 hours
All in all I was very pleased with the finished product! I'll admit that the cumin in the rub gave me concern but it wasn't overpowering at all. Everything came together well, not one dominant flavor.
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