I made a pork butt today for my daughters birthday.
The recipe was dry brining for 24 hours 1/2 teaspoon per lb. 8# butt.
Put some memphis dust and let rest for 15 minutes.
Set the smoker to 240 with 5 oz of apple wood. Took off the smoker at 196 approx. 9 hours.
Let rest for an hour, it was an awesome butt, very moist and tender.
I purchase a set of bear paws, they aew great strongly recommend.
I know its been a while.
The recipe was dry brining for 24 hours 1/2 teaspoon per lb. 8# butt.
Put some memphis dust and let rest for 15 minutes.
Set the smoker to 240 with 5 oz of apple wood. Took off the smoker at 196 approx. 9 hours.
Let rest for an hour, it was an awesome butt, very moist and tender.
I purchase a set of bear paws, they aew great strongly recommend.
I know its been a while.
