drains
New member
2 butts about 9 lbs each no brine, injected with a mixture of Worcestershire, soy sauce, garlic powder, onion powder and franks hot sauce. One rubbed down with John Henry pecan and one with John Henry stockyard rub. 18 hours later the butts are done and resting double wrapped in heavy duty foil in an insulated cooler. I'll give them an hour and then pull them. I'll back when the pork orgy has subsided. Pics below:
). Do you have a pic of the second butt, so we can see the difference in the bark with the second rub?
