I recently discovered this cut of pork I’d never tried before. Did a test run, and decided this will be our Christmas dinner 
Tweaks will be couple mins under broiler, longer wet brine, and it could use some sort of injection. Also pondering a diff rub.
Since I wasn’t sure what to look for in picking a rack, I just grabbed the biggest
. I did a 18hr wet brine (https://www.smokinitforums.com/threads/brined-pork-butt-for-pulled-pork.1012/ ), then applied rub (Jeff Phillips) and it sat in the fridge about 14hrs covered then into the smoker. I’m spoiled and have both my smokers in my heated garage exhausting to the outside … talk about lazy-Q 
. Below freezing outside while it’s t-shirt weather in the garage 
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Tweaks will be couple mins under broiler, longer wet brine, and it could use some sort of injection. Also pondering a diff rub.
Since I wasn’t sure what to look for in picking a rack, I just grabbed the biggest
. I did a 18hr wet brine (https://www.smokinitforums.com/threads/brined-pork-butt-for-pulled-pork.1012/ ), then applied rub (Jeff Phillips) and it sat in the fridge about 14hrs covered then into the smoker. I’m spoiled and have both my smokers in my heated garage exhausting to the outside … talk about lazy-Q . Below freezing outside while it’s t-shirt weather in the garage .