Here's 7 lbs of pork butt and 3 lbs of elk.
Split the batch in half and added Owens BBQ Chipotle Lime for the first 5 lbs and Mesquite CBP for the next 5 lbs.
Ground, mixed and set overnight in the fridge.
Stuffed the next morning in 34mm hog cases.
Smoked in my new MES 40 BT with pitmasters choice to an IT of ~140F and finished in a hot bath to 160F, then an ice water dunk.
Bloomed in the nice cool garage overnight.
The Owens BBQ spice turned out excellent.
Thanks for looking!
Split the batch in half and added Owens BBQ Chipotle Lime for the first 5 lbs and Mesquite CBP for the next 5 lbs.
Ground, mixed and set overnight in the fridge.
Stuffed the next morning in 34mm hog cases.
Smoked in my new MES 40 BT with pitmasters choice to an IT of ~140F and finished in a hot bath to 160F, then an ice water dunk.
Bloomed in the nice cool garage overnight.
The Owens BBQ spice turned out excellent.
Thanks for looking!