Brine. Cook. Eat...........
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Brine. Cook. Eat...........
Not sure I can run this smoker that long, may not have enuff gas left so I will have to get some gas before I start. Will have the electric before long so this is not an issue.
theysaid but I would at least double the cayenne pepper. Nothing like a good kick in the butt.
Oh common Rees, there's yer problem. Charcoal/wood smoker is the only way to go.
It would go out on me while I was napping!!!!:biggrinQuote:
Originally Posted by yankee doodler
where is MY invite fer dinner
Should be ready middle of the afternoon tomorrow, gonna put it on first thing in the morning, come on down!!!Quote:
Originally Posted by Billbob
I can taste it over her in Arkansas already
You got it on yet ?
John , the so many minutes per pound can be tricky on a pork butt, the temp tends to stall at around 160 sometimes, make a 14 dollar investment and get a meat thermometer, I do like to wrap mine in foil for the last 2 hours or so, makes it much more tender, as far as everything else it's your preference on rubs, but bad Byron's is the bomb on butts and ribs