First attempt at Pork butt !

[fzxdoc]

Great photos, Kelv2888 ! I wish we had smellovision and tasteovision operational on the Pit website.

FWIW, I always check the sodium content on the label of any meat that I purchase, from chickens, to pork butts, to ribs, briskets etc. So many times the meat is already pre-brined at the packing plant. If the meat has less than 80-85 mg sodium per serving, then I go ahead a dry brine, sometimes with a salty rub like the one you used. If it has much more than that, then I make my own salt-free rub. And of course if the rub has salt in it, that's what I use to dry brine it with, not with plain salt.

Kathryn

[Kelv2888]

Great photos, Kelv2888 ! I wish we had smellovision and tasteovision operational on the Pit website.

FWIW, I always check the sodium content on the label of any meat that I purchase, from chickens, to pork butts, to ribs, briskets etc. So many times the meat is already pre-brined at the packing plant. If the meat has less than 80-85 mg sodium per serving, then I go ahead a dry brine, sometimes with a salty rub like the one you used. If it has much more than that, then I make my own salt-free rub. And of course if the rub has salt in it, that's what I use to dry brine it with, not with plain salt.

Kathryn

Thanks for the advice Kathryn , much appreciated . Yes it was hormels brand and already had sodium which I hadn't noticed at first . Live and learn lol

[fzxdoc]

That happened to me once, Kelv2888 with one of my first rib cooks on the PBC. I used the (already very salty) PBC AP rub on top of the extra meaty Smithfield ribs which had been brined at the packing house. I didn't know to check the salt content back then. Fortunately for you and me both, we'll only make that mistake once in our smoking careers!

As you say, live and learn.

Kathryn