Dwain Pannell
TVWBB Hall of Fame
I've trimmed the butt and placed it in a bourbon brine based on a recipe found in Weber's Smoke cookbook. When I return from a planned boating outting tonight (after 12 + hours in the brine), I will apply the rub to the butt, prep and rub the St L ribs, and prep the smoker for an early start Sat. On Smoke Day, my plan is to have the butt on at 0400 and the ribs will go on at 1100 when I wrap the butt in half a bottle of Stubb's pork marinade.