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re: Brining and injecting a boston butt
Posted on 8/25/18 at 9:38 am to mouton
Posted on 8/25/18 at 9:38 am to mouton
I've done them both ways and a dry brine works much better. I've got one on my BGE now that I brined with 1/3 cup kosher salt, 1/3 cup brown sugar, 1/3 cup red and black pepper. Let it sit in the fridge for two days. Easy deal and great. Sometimes I rub with mustard but today didn't do it.
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