Myron Mixon's BBQ Rules by Myron Mixon

Author:Myron Mixon
Language: eng
Format: epub
Publisher: Abrams
Published: 2016-02-17T05:00:00+00:00

COOK:

Transfer the legs from the pan directly onto the grate of the smoker. Smoke the legs for 3 hours, or until the temperature of the legs in the meatiest part reaches 180°F (82°C) on an instant-read thermometer. Pull the legs from the smoker, wrap each individually in foil, and let them rest for 30 minutes.

EAT:

Remove the legs from the foil and serve with Vinegar-Based Barbecue Sauce (this page) on the side for dipping.

I was raised

* * *

SHOVELING COALS

* * *

under masonry pits. That was the only way barbecue was done.

That was the way our forefathers did it.

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