This is what I make when I'm serving guests in the back yard, while we're waiting for the smoker to be done with the main event.
Always a favorite! Just score the skin, sprinkle on a rub if you want, and put it on the smoker for maybe 2 hours, or just enough to get it warmed up, browned and get some smoke on the thing. Cut that into chunks, trying to get some of the outside on each piece.
The picture isn’t mine, but that’s what mine looks like. I’m thinking of cutting it into quarters next time, to increase the surface area of smoke and spice, so it’s easier to get both on each chunk.
I serve a couple of mustards and horseradish sauce for dipping.
Lee
Always a favorite! Just score the skin, sprinkle on a rub if you want, and put it on the smoker for maybe 2 hours, or just enough to get it warmed up, browned and get some smoke on the thing. Cut that into chunks, trying to get some of the outside on each piece.
The picture isn’t mine, but that’s what mine looks like. I’m thinking of cutting it into quarters next time, to increase the surface area of smoke and spice, so it’s easier to get both on each chunk.
I serve a couple of mustards and horseradish sauce for dipping.
Lee