Thought I’d try something different. Couple of butts in the freezer – time to get ‘em out and have some pulled pork for Sunday lunch! This time, thought I’d try my hand at brining them, then cooking without any rub.
For my brine I just kinda did this and that – salt, sugar, bay leaves, pepper, cilantro, celery salt and ancho chili power. Brined them for 6 hours. On the egg at 225 at 6 last night – one was 198 and the other 192 this morning at 7:30. Took them both off the egg. Here’s what we have…….mmmmm.
First one off…
Yum - and by the way, ROLL TIDE!!