One tip I have gotten is how to lay the fire... keep the most of it at the front and rear... the middle ribs/loin will cook alot easier than the front and rear "hams". Convection will cook the center.
Brine could be just the standard 1 cup Kosher/Gal of water. Maybe 3/4 cup in this case, as that's ALOT of gallons- I use 3/4 for turkeys no problem. Spicing: cumin, thyme, rosemary--- etc. Heck, you two know yer way around a spice rack with the best of 'em!
Brine could be just the standard 1 cup Kosher/Gal of water. Maybe 3/4 cup in this case, as that's ALOT of gallons- I use 3/4 for turkeys no problem. Spicing: cumin, thyme, rosemary--- etc. Heck, you two know yer way around a spice rack with the best of 'em!
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