Happy Friday!
We're having a party tomorrow and I'm doing 3 butts. For some reason I never dry brined before so I did my prep work yesterday and gave it a shot. Used the Meatheads memphis dust for the rub like I always do.
Had a totally unexpected freak thunderstorm come through and i hadn't properly prepared my BBQ IQ for the rain so i quickly made a beach towel-pool float covering.
Thanks! My best friend is a chef and he usually does that part. It was my first time but I've seen him do it enough to get the idea. These butts were fattier and needed a lot more trimming than what I usually get so I was a little worried.
And now the rain seems to be holding my pit temp down a little. May need to stick some more hot coals in.
And have another beer.
John "JR"
Minnesota/ United States of America
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Well it was a great day.
There was a lot of extra fat and connective tissue in these butts but ultimately the flavor was outstanding. I'm glad I trimmed them Wednesday and I'll be dry brineing from here on out.
served with the Carolina mustard sauce from the site, all our guests were thrilled.
The cook finished earlier than I expected but I held them in a faux cambro while I did some miso wings.
While I was most worried about the pork the wings stole the show. Indidnt get a great pic but several people said they were the best they ever had.
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