They've been brining all night, and I'm considering trussing them up to form them up as they would be if boned. I've usually just laid them out and have been pleased with the results. However, I believe if I truss them up they will actually be even more tasty! Thoughts???
I'm really trying to step my game, I think I may be really interested in starting to compete! After traveling to a couple competitions in the past month, we've been relatively disappointed with the Q we've tasted. I've got my sauce dialed in, now I want to get my pork dialed in, as well. Went to the East West BBQ fest in Greensboro, NC and took a sample of my sauce to a buddy that works that circuit. Here's what I found on my FB at 4:00am this morning from him: