My first post here; I saw a great recipe from Traeger (I have the Traeger junior) for Barbacoa pulled pork. They indicate to brine the butt for about 24 hours and then put it straight on the smoker (no rinse, dry or rub etc)
Just curious if anyone has ever tried this. Will it be too salty due to no rinsing? Also, it calls for a bone in butt, however, when I picked one up from Costco's I didn't notice it was boneless until I got home; will this make a big difference?
This will be my 3rd butt I have done and the previous ones that I just put on my rub and smoked turned out great.
Any info is greatly appreciated. thanks