I injected the pork, with Even William Honey Reserve whiskey, rubbed the outside with a brown sugar,pepper,ground mustard,onion powder, celery seed, and salt. Left it in the fridge for two days. Put it on the smoker 7 am today. Can't wait!!
honey whiskey pork butt
- Thread starter saltytim
- Start date
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turnandburn
Master of the Pit
I forgot to tell ya, I'm using coconut hulls, that I peeled from nuts we picked up when in FL. last winter.pics. are coming.
LOL... I peeled a couple a coconuts yesterday and looked at the hull and wondered about it. I mean I have been using pecan shells for years!
The butt is five degrees from finish,when after its cut a pic will be posted along with flavor Description.
Last edited:
smokin backyard
Fire Starter
black
Smoking Fanatic
That's OK, edit my posts as you likeOriginally Posted by S2K9K [h3]edited post[/h3]
S2K9K
Yesterday at 8:39 pm
Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:
http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
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Last edited:
turnandburn
Master of the Pit
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