Recent content by Andy0902

I just dissolved some brown sugar and coarse salt in hot water. Maybe 4 cups of water, 1/2 cup of brown sugar and 1/4 cup salt.

My pork butt is ready. I got the rub recipe from another member here and I will start it tomorrow morning. Going to do the mustard first then the rub. I will definitely check back with questions if anything comes up. I am planning on using hickory pellets and smoking at 225 until I get to an...

Tomorrow, pork butt for pulled pork. So much good info here. You guys will make a smoker out of me for sure!

I think it was the brine that made the difference, but I have read that the mustard helps retain moisture as well. I was thoroughly satisfied with the outcome even if I am using a smoker that totally simplifies the process.

So, Santa brought me a smoker this year. It's a Traeger Pro 22. I spent a lot of time reading here and tried my own rub. I brined it overnight with salt and brown sugar brine. I used cayenne, black pepper, cumin, and paprika. I slathered on some yellow mustard ( I never would have thought that...