Threw an 8lb Boston Butt on around 7:30 this morning. Beautiful day to spend outside with a bloody mary and the smell of apple and hickory smoke in the air. I regret putting these pictures on Facebook - now all my neighbors are coming over for breakfast bloody's! I'll faux cambro the butt if it powers through the stall quicker than I imagine, I'm not going to wrap it since I put it on plenty early (I hope).
Pretty vanilla cook this time - dry brined for 24 hours & threw on some Memphis Dust rub. I have a Food Saver vacuum sealer that I'm going to try using the jar lid attachment on to store the seasoning. The original Memphis Dust recipe makes a helluva lot of rub, so hopefully this increases the shelf life and keeps the herbs fresh.
What's everyone else got going on today?!
Pretty vanilla cook this time - dry brined for 24 hours & threw on some Memphis Dust rub. I have a Food Saver vacuum sealer that I'm going to try using the jar lid attachment on to store the seasoning. The original Memphis Dust recipe makes a helluva lot of rub, so hopefully this increases the shelf life and keeps the herbs fresh.
What's everyone else got going on today?!
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