- 3 tbsp. course ground pepper
- 2 tbsp. granulated garlic
- 2 tbsp. onion flakes
- 2 tbsp. ancho chili powder
- Ancho expresso rub
Rinse the meat in cold water and then soak in cold water for 24hrs, changing the water every 6hrs to pull more of the salt and cure from the meat.
Remove from the water and pat dry with a towel. Apply the rub ingredients and set aside while smoker warms up. Cook at 250 degrees until the internal temperature hits 150 degrees. This should take 3-4hrs.
Wrap in either foil or butchers paper and continue cooking until the internal temp reaches 185 -195 degrees. This should take another two hours approximately.