I check in on this forum often, but really never post.
Figured as I nowhere familiar enough with how to properly sharpen a $50 knife, I should read not talk about these amazing knives you guys tote. Note: Please excuse plain ole' knives in photos!
Anyway, I'm from right down the road from Dave. I started up a competition team this past summer...based on my enjoyment from all things cooking, espeically outdoor cooking. Two years ago I bought a Lrg. Big Green Egg.....been hooked ever since.
Anyway.... I wanted get back to some simple good barbecue. Instead of the injections and brines in the competition setting, I just went back to my early method. Think we've been overthinking a bunch of stuff...but that's another story.
A yellow mustard (Plochman's -here locally in PA) slather, and then rubbed with Tasty Licks Original BBQ Rub.
I'll put them on a 250deg. Egg tonight around 1am, and then hope to pull tomorrow late morning, or early afternoon. I plan to foil them around 150-160, and breeze them through the stall. Hickory, apple, and pecan wood chunks with Royal Oak lump charcoal.
I'll report with pictures on the end result...and possibly as I go.