Chris Lynch
TVWBB All-Star
I used the recipe "pork butt smothered with mustard and rub" from the recipe section on this board. But added a 24 hour molasses and salt brine and let the rub fester for 12 hours.
Turned about halfway through and mopped with apple cider vinegar and mustard
Then made the slaw
Cooked to 190* in about 8 hours.
Shredded after an hour rest
Lip smacking and mouth watering - Grandma would be proud
Thanks for looking
Turned about halfway through and mopped with apple cider vinegar and mustard
Then made the slaw
Cooked to 190* in about 8 hours.
Shredded after an hour rest
Lip smacking and mouth watering - Grandma would be proud
Thanks for looking