Jeff Andersen
TVWBB Fan
Did a simple dry rub of Morton's Tender Quick and brown sugar and let sit for a week in the fridge. Used a couple of pork "boneless" butt roasts cut into 3 sections, approximately 2"-3" thick. Here they are after rinsing and soaking a few times to get the salt off (drying).
Readied the mini SJ using a terra cotta dish covered with foil. Went with 3 levels. bottom layer in.
Hard to see all 3 layers, but they all fit perfectly. this is about 3 hours in.
Off and resting before an over night rest in the fridge before slicing.
Here's your plate
A huge thanks to Mr. Correll for this excellent recipe. I've made this several times now, and it's very easy and delicious. Loved using the mini SJ for this project. Was able to fit 12-lbs of BB (3 levels), each approximately 4-lbs. Also a big thanks to all the great ideas on this mini SJ project. Was not able to afford a WSM, so made one with the help of everyone on this site. Thanks for looking.
Readied the mini SJ using a terra cotta dish covered with foil. Went with 3 levels. bottom layer in.
Hard to see all 3 layers, but they all fit perfectly. this is about 3 hours in.
Off and resting before an over night rest in the fridge before slicing.
Here's your plate
A huge thanks to Mr. Correll for this excellent recipe. I've made this several times now, and it's very easy and delicious. Loved using the mini SJ for this project. Was able to fit 12-lbs of BB (3 levels), each approximately 4-lbs. Also a big thanks to all the great ideas on this mini SJ project. Was not able to afford a WSM, so made one with the help of everyone on this site. Thanks for looking.
