Well here goes .. 45 lbs of pork butts dry brined and tucked in until tomorrow night!! 
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Dry brining is a game-changer. -
"Game-changer" has gotten to be such a cliche, but JeffJ is correct, it is a game changer.
And by the way, I wish I had some of that Hobart equipment, I'm green with envy, not with bucks for such !!!Comment
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I am immensely jealous that you have a chamber vacuum sealer
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Oh yes! You will notice a difference. Nice Vacmaster! They are sweet. I have the P215v and I love it!Comment
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Scientifically proven to improve your results!* Backroadmeats -
Spinaker ya can't argue with success..the knowledge and kindness on this site is amazing. Everything I have tried from Meathead book has been better than how I have made it previously.. I can't believe how some little adjustments to my process has changed my results so drastically.. until 2 months ago I never used a meat thermometer on steaks and I seared first.. now I reverse sear with a thermometer.. the wife said the first time I cooked them his way to do that from now on!! -
I am with you. I did a 180 on a tons of techniques as well. This site and its members changed my cooking for a life time. Tough to pay that back. Backroadmeats
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Ya got this!Comment
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Salting ahead of time for thick pieces is the single most important step, other than proper cooking/finishing, to making great BBQ if you ask me. You can get by without it on something you'll shred & mix up like pulled pork if you're in a jam, but it still helps each shred of meat be flavorful. But with thick stuff like brisket or roasts that you slice, man ya just gotta!Comment
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Huskee. .. I have quickly become a believer in Meathead philosophy and can't argue his research but I have had people raving about my bbq for years.. then to totally change my process . I also took all the salt out of my rub,. I sell a ton of this stuff.. I now have a rub I cook with that has no salt.. and a rub I sell to the uneducated with a bunch of salt in it.. it is funny to me how my understanding of cooking has changed since I got "the" book.. -
I hear you, I think a lot of us went through that. Tip= even when using a saltless rub and dry brine, I still sprinkle just a little dose of salt on the top after the rub to give that bark some sparkle. I find it a touch bland if I don't. Backroadmeats -
Huskee thanks for the tip!! I will do that and post pics.. cuz if I don't it didn't happen!!
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I tell my wife that someday I'll make something that's not an experiment. Lol! I try to learn new ways every time I cook!Comment
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The butts are at about 194.. but the smell when I opened the door to outside is amazing!!Comment
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Time to rest til this afternoon . Took about 14 hours with no crutch.Comment
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