That's some pretty solid advice.
I smoke them without rub. I use just season salt on them. No oil either. The rub hides the flavor of the smoke and meat to me. If you find you like rub, use it. I just don't care for it.
Smoke them at 225 ish for 2 hours wrap them very well with foil sealing them.
And I let them go for 2 to 3 hours depending on their size.
Some will tell you to add a little apple juice or water to help them along.
I don't. The fat from the meat renders down into quite a bit of liquid and that's enough to tenderize the meat.
At that point I remove the foil and apply sauce then smoke for another 30 min to 1 hour.
Just long enough to caramelize the sauce. The sauce dries out some what and becomes tacky.
That's where you're golden.
Pull them and serve them at that point. It is fucking MONEY!
