Savage
Well-Known Member
I pulled two out to create some freezer space and let them thaw.
One I put a Rotisserie chicken rub on, and the other I put the Dixie Stampede rub on I got it Pigeon Forge, and let them sit for about an hour.
Put on smoke for an hour, then bumped to 350 and finished to get a harder outer rind.
This is what they looked like out of the smoker and are very good. We sliced them thin and vac seal to use as lunch meat. I dropped one back in the freezer and will use the other as needed. We eat a lot of wraps it is very good for that type thing.
One I put a Rotisserie chicken rub on, and the other I put the Dixie Stampede rub on I got it Pigeon Forge, and let them sit for about an hour.
Put on smoke for an hour, then bumped to 350 and finished to get a harder outer rind.
This is what they looked like out of the smoker and are very good. We sliced them thin and vac seal to use as lunch meat. I dropped one back in the freezer and will use the other as needed. We eat a lot of wraps it is very good for that type thing.
