I was in Costco a couple of weeks ago and bought this Swifts Premium Pork Roast.
As I opened it it was in two haves at about 9 lb each.
So i drieI them off and then did a dry salt brine for 24 hrs
After the 24 hour dry salt brine I took them out and dried them off, oiled them and gave them a good coating of MMD rub. I noticed that the butcher really carved them up removing the bone.
So I went back and did some more research in the AR articles and have decided that I will tie each one together to smoke them as I want a big block of flesh and not some really then and real thick parts cooking at the same time. I will leave them in the Fridge till Friday morning early and then tie them off unless you feel they should be tied now.
