Andrew Luis
TVWBB Fan
Hey guys,
Pictures to come later tonight. I have 2 costco 7ish lbs bonless pork butts. I will be hitting the store soon for butcher twine and apple juice.
http://tvwbb.com/showthread.php?259...ionship-Pork-Shoulder-injection-and-rub/page9
I plan to put on the rub, but will trim all off a good amount of fat opposite fat cap side. I am going to keep it on per Harry Soo's thinking.
I have a couple of questions especially during the 'wall' folks hit around the 150-160F mark. The recipe I linked above doesn't go into foiling....but I am thinking of doing it to combine Master Soo's techniques with the recipe.
He tends to reccomend foiling and and this mixture:
Will this combine well with this recipe? Or am I better off just ignoring the wrapping part and keeping it simple, stupid?
I am newb....but have to get this right! It's for the Super Bowl for goodness sakes!
PS a good amount of pictures to come
Pictures to come later tonight. I have 2 costco 7ish lbs bonless pork butts. I will be hitting the store soon for butcher twine and apple juice.
http://tvwbb.com/showthread.php?259...ionship-Pork-Shoulder-injection-and-rub/page9
I plan to put on the rub, but will trim all off a good amount of fat opposite fat cap side. I am going to keep it on per Harry Soo's thinking.
I have a couple of questions especially during the 'wall' folks hit around the 150-160F mark. The recipe I linked above doesn't go into foiling....but I am thinking of doing it to combine Master Soo's techniques with the recipe.
He tends to reccomend foiling and and this mixture:

Will this combine well with this recipe? Or am I better off just ignoring the wrapping part and keeping it simple, stupid?
I am newb....but have to get this right! It's for the Super Bowl for goodness sakes!

PS a good amount of pictures to come
