I've trimmed the butt and placed it in a bourbon brine based on a recipe found in Weber's Smoke cookbook. When I return from a planned boating outting tonight (after 12 + hours in the brine), I will apply the rub to the butt, prep and rub the St L ribs, and prep the smoker for an early start Sat. My plan is to have the butt on at 0400 and the ribs will go on at 1100 when I wrap the butt in half a bottle of Stubb's pork marinade. More to follow as I progress...
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