barelfly
New member
I smoked a butt for tonight and tomorrow. Brined in the regular pork brine with a few additions I’ve done over time for 24 hours. Then rubbed with mustard and a copy cat Arthur Bryant’s rub I picked up on this site. Put it on at 10pm last night at 220 and pulled just now, 2:15pm. Wrapped and resting until we eat later. Made some potato salad to go along with. A small taste test and wow is this flavorful! Love me some pig!
