I wanted to smoke these cured butts and bring the IT up 205 for pulled ham but my plans have changed. We are taking then to the lake this weekend and they will be done on a 22.5 Weber kettle grill.
So far brined them in Pop's Brine and rinsed with cold water. Will let a pelicle form when we get there.
Edited by Woodcutter - 9/27/13 at 3:08am