never tried a brine and to be quite honest I don't inject either. if you have a good piece of pork you really don't need to.
10 hours at 250ish.
never tried a brine and to be quite honest I don't inject either. if you have a good piece of pork you really don't need to.
10 hours at 250ish.
That’s probably the trick I think I paid 17 dollars for both butts
That’s probably the trick I think I paid 17 dollars for both butts
I also noticed that you didn't have much of a bark on the outside of the butts, the bark is where a lot of the flavor lives. It forms from the interaction of the rub and the smoke, is crusty and almost black.
Every good butt should have one pic related https://imgoat.com/uploads/f53295a738/178561.jpg (open in new window)
I also noticed that you didn't have much of a bark on the outside of the butts, the bark is where a lot of the flavor lives. It forms from the interaction of the rub and the smoke, is crusty and almost black.
Every good butt should have one pic related https://imgoat.com/uploads/f53295a738/178561.jpg (open in new window)
I never seam to get much crust with a slather , I do with my rubs
I never seam to get much crust with a slather , I do with my rubs
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