|
Run it heavily in equal parts salt, pepper, garlic powder. Gring up a few tablespoons of rosemary and put it in the rub. Smoke it, fat side up till it hits a 175 degrees. Pull it off and separate the flat. Foill both and take it to 197. It'll be like butta. Let it rest 15 minutes. Slice the flat and make the point into burnt ends
|