Cured a Pork Butt in Pops low salt brine 30 plus days
Rinsed and wrapped in a net
Friday into the Pitt Boss with a tray of Cob Pellets for added smoke
After 8 hours in the smoker IT 165°F
Easter Sunday reheated to 145°F
Cut in half to make slices
Sliced like little Ham Steaks
We had Stuffed Shrooms, Asparagus, Sweet Potatoes, Mashed Potatoes
Everyone had full bellies
Sorry no plated shots
Richie
Rinsed and wrapped in a net
Friday into the Pitt Boss with a tray of Cob Pellets for added smoke
After 8 hours in the smoker IT 165°F
Easter Sunday reheated to 145°F
Cut in half to make slices
Sliced like little Ham Steaks
We had Stuffed Shrooms, Asparagus, Sweet Potatoes, Mashed Potatoes
Everyone had full bellies
Sorry no plated shots
Richie