5 Year Member
ThanksSorry Bean, just now saw this. My recipe is pretty close to Chicago Huskers' but I use turbinado instead of brown sugar and chipotle instead of cayenne. I also add some onion powder. That's about it. I did mine on my Weber kettle using indirect heat over some hickory until it hit 140 degrees internal. Let it rest for about 30 minutes, slice and enjoy. Leftovers are delicious on a ciabata roll with an adobo aioli.