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Getting ready to do @YukonRon Peach Preserve Boston Butt method for my Egging neighbor's 50th wedding anniversary celebration this coming Saturday. Brined these two 9.5 lb butts for 24 hours then rinsed, patted dry, and air dried in the Fridge for another 24 hours. Will start overnight cook on Friday.
Neighbor is also cooking two 9.5 lb Butts so there should be enough for the 35 or so folks coming to party. Will deliver on Saturday morning.
Due to its potency I use Walkerswood spicy jerk marinade by weight. It has been tricky/messy to weigh out such small quantity, until tonight when I realised I've been doing it wrong all these years.
Instead of weighing the amount from the jar, just tare the whole thing on the scale and scoop out until the scale registers the amount required in negative. Better late than never I guess
After thawing completely and pushing the meat back a good bit, they weren’t as bad as I first thought. Personally I would have rather started from scratch, saved a few bucks and trim them up a little further. But not bad. They’ll eat.