So i picked up a pork butt on wednesday, I put in a brine (brown sugar, salt, cloves, red pepper flakes) for 24 hours. Then it got a nice rub down with stone ground and yellow mustard and my own dry rub, I let rest over night. 6:00 am on the smoker at 225. lets see how it goes.
post #1 of 5
9/21/13 at 5:54am