I have purchased a 6.5 lb. Boston Butt that will become Jerked Pulled Pork.
I have decided to try something totally different for me, I am going to brine it and then jerk it. This is my first ever brine attempt.[p]My intent is to brine for 24 hours and then jerk for 24 hours before the slo’n’lo cook.[p]Does this sound like a plan?