Reply to "Mr.T's "Easy Brined Pork Butt" in Amerique 066 w/pics"

mrt 2Where there's smoke, there's beer.

quote:
Originally posted by shtrdave:
I ay have to try this also. I like to brine cure a couple butts for about 2-3 weeks then hit with pepper and garlic powder and smoke like I would for pulled pork. You end up with a pulled ham type of product.

Interesting, Dave, must be good.

Tom

5/3/1512:20 PM

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