Binder: Gochujang hot pepper paste, Hawaiin-style white miso, and spicy brown sugar mustard mixture.
Dry rub: BBQ Company sweet-n-sassy original dry rub, garlic powder, red chili pepper.
Smoked: Competition blend pellets. Un-covered at 215F for 3 hours, and another 2 hours wrapped with maple syrup, red chili pepper, and black pepper.
Dry rub: BBQ Company sweet-n-sassy original dry rub, garlic powder, red chili pepper.
Smoked: Competition blend pellets. Un-covered at 215F for 3 hours, and another 2 hours wrapped with maple syrup, red chili pepper, and black pepper.