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Started By
Message
re: Smoking my first butt this weekend(Update pg 3)
Posted on 9/27/17 at 1:30 pm to cforester821
Posted on 9/27/17 at 1:30 pm to cforester821
However you decide to prepare it with the rub, brine, etc., just make sure that you let it rest for 30-40 mins.
0
Posted on 9/27/17 at 5:09 pm to Rouge
When I buy them I freeze them seperately. Takes about 18 hours on the countertop to conpletely defrost.
Posted on 9/27/17 at 5:18 pm to CHEDBALLZ
FYI, that's usually very unsafe way to defrost meat.
Obviously you aren't dead yet so you might be immune
Obviously you aren't dead yet so you might be immune
Posted on 10/1/17 at 8:48 pm to cforester821
Thanks again for all the input!
I went with the Franklin method on those YouTube videos y’all shared. I added some turbinado cane sugar to the rub and injected it with apple juice and a little Worcestershire sauce. I finished it off by adding some honey and Head Country bbq sauce to give it a nice glaze.
The bark came out great, imo. The final product was amazing. Wife and her family loved it and my wife isn’t a pork person.
Pic below is pre-wrap.
I went with the Franklin method on those YouTube videos y’all shared. I added some turbinado cane sugar to the rub and injected it with apple juice and a little Worcestershire sauce. I finished it off by adding some honey and Head Country bbq sauce to give it a nice glaze.
The bark came out great, imo. The final product was amazing. Wife and her family loved it and my wife isn’t a pork person.
Pic below is pre-wrap.
This post was edited on 10/1/17 at 8:50 pm
Posted on 10/1/17 at 8:52 pm to cforester821
Looks great man, nice job.
Posted on 10/2/17 at 2:45 am to cforester821
I could make several meals off that bark.
Posted on 10/2/17 at 9:19 am to cforester821
quote:
Franklin method
works every time.
Looks tasty.
Posted on 10/2/17 at 12:21 pm to Gris Gris
quote:
I could make several meals off that bark.
I was very pleased with it. First time i’ve used mustard to help create a good bark. Worked like a charm.
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