Gonna be smoking two pork butts tomorrow for some coworkers to enjoy Monday noon.
Purchased them Thursday and immediately got them in an aluminum pan covered in heavy garlic and salt for twenty four hours then Friday I put them in an apple cider and juice brine. And today I drained all the liquid rubbed them with a little olive oil then my dry rub and back in the fridge till morning.
Purchased them Thursday and immediately got them in an aluminum pan covered in heavy garlic and salt for twenty four hours then Friday I put them in an apple cider and juice brine. And today I drained all the liquid rubbed them with a little olive oil then my dry rub and back in the fridge till morning.