Ok. I've had my grill a year. Been through 100-120 lbs of charcoal since last summer.
I have to smoke 2 pork butts on sat and need a little help. I plan on brining them both. 1 is 6lbs the other is 8 lbs and I play. On using a mesquite cherry blend of 1:4 to keep from overpowering.
The big one I am going to do a blackened seasoning/ghost pepper flake dry rub and may add a little bourbon to the brine. Also plan on sticking cloves of garlic into the meat.
The second I wand something more traditional and southern. Suggestions?
They are being smoked simultaneously on a chat-griller with an added Texas smoker. Planning on 12 hours or longer.
I have to smoke 2 pork butts on sat and need a little help. I plan on brining them both. 1 is 6lbs the other is 8 lbs and I play. On using a mesquite cherry blend of 1:4 to keep from overpowering.
The big one I am going to do a blackened seasoning/ghost pepper flake dry rub and may add a little bourbon to the brine. Also plan on sticking cloves of garlic into the meat.
The second I wand something more traditional and southern. Suggestions?
They are being smoked simultaneously on a chat-griller with an added Texas smoker. Planning on 12 hours or longer.
