Going to run this by you guys (after doing research in this forum) and let me know if I'm missing anything:
-7-8lb Boston Butt ordered to eat Sunday between 2 and 4 pm.
-Going to brine (Greg's Recipe) Friday night to Saturday afternoon
-After brine, rub with yellow mustard and seasoning until midnight-ish
-Put in smoker around midnight and smoke for 11-12 hours or IT of 190 degrees around noon Sunday
-Wrap in foil and put in cooler w/ towels for 2 hours
-Eat
Am I missing any steps or anything you guys would disagree with?
Thanks in Advance
-7-8lb Boston Butt ordered to eat Sunday between 2 and 4 pm.
-Going to brine (Greg's Recipe) Friday night to Saturday afternoon
-After brine, rub with yellow mustard and seasoning until midnight-ish
-Put in smoker around midnight and smoke for 11-12 hours or IT of 190 degrees around noon Sunday
-Wrap in foil and put in cooler w/ towels for 2 hours
-Eat
Am I missing any steps or anything you guys would disagree with?
Thanks in Advance