Brine in salt water. One Palm salt for every three cups water. Refrigerate for 1-5 hours. Take out and bring to room temperature. Pat dry. Season with rub.
Set up grill with one third high heat, two thirds low heat. Grill hood open over high great for 5 minutes skin down, 3 minutes skin up. Switch to indirect heat. Flip at 10, 20, 25 minutes and take off at 30. Indirect side should be about 325-350.
Let rest 5-10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1344g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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