So I feel I got my Weber/Slow N sear combo figured out pretty well.I got a few reverse sear burgs and steaks under my belt,thighs,drums,wings and country style ribs..Saturday is going to be pretty nice temp and wind wise,so I wanna try pulled pork.Problem is I work or have to sleep when all the REAL butchers are open.So my option is Walmart
I was just going to do a pair of Picnics(think thats right?) at around 4lb-ish each.Trouble is Wally Worlds version has up to 8% salt solution crap in it.How do I get around that? Skip dry brine and leave salt out of rub?.I am really wanting to do smaller sized at first due to cook time etc..
And advice is appreciated.And I may throw in a few more questions in this thread as we go along.
I was just going to do a pair of Picnics(think thats right?) at around 4lb-ish each.Trouble is Wally Worlds version has up to 8% salt solution crap in it.How do I get around that? Skip dry brine and leave salt out of rub?.I am really wanting to do smaller sized at first due to cook time etc..
And advice is appreciated.And I may throw in a few more questions in this thread as we go along.
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