chris kenney
New member
Been curing for 10 days, I get to throw it on the WSM in the morning. Here is the plan:
-4lbs boston butt (trimmed to be flat) plus 2 each 2lbs pork loin cured up.
-soak in the morning, changing water at least twice, then good wash down.
-fresh cracked black pepper rub on all. Would love to maple syrup rub as well, but I worry that it will blacken. Anybody know?
-1/2 ring of Kingsford along with 2 lumps applewood. I wish I had hickory as well, but I used it all. shooting for 190 lid temp.
-throw on two fatties for good measure.
-hoping for 4 hours in the smoker until 140 internal. Whatever happens, happens.
-foil 2 hours room temp, refrigerate overnight, then slice with a mandoline (i hope) tomorrow morning.
-anybody got some good ideas, keen insight I should be thinking about???
Will post pics along the way starting tomorrow morning!
-4lbs boston butt (trimmed to be flat) plus 2 each 2lbs pork loin cured up.
-soak in the morning, changing water at least twice, then good wash down.
-fresh cracked black pepper rub on all. Would love to maple syrup rub as well, but I worry that it will blacken. Anybody know?
-1/2 ring of Kingsford along with 2 lumps applewood. I wish I had hickory as well, but I used it all. shooting for 190 lid temp.
-throw on two fatties for good measure.
-hoping for 4 hours in the smoker until 140 internal. Whatever happens, happens.
-foil 2 hours room temp, refrigerate overnight, then slice with a mandoline (i hope) tomorrow morning.
-anybody got some good ideas, keen insight I should be thinking about???
Will post pics along the way starting tomorrow morning!