sheesh,what a day this has been !!
I bought four bone in pork butts last week,two got ground into breakfast sausage for a total of 17 pounds.
one has been in a brine of a modified concoction for 48 hours and the other one was rubbed down with another concoction for twelve hours.
both were placed on a smoker at a little before seven this morning and all was well for about a half hour.
it was five degrees here this morning and my Davey Crockett decided it was too cold to work,lazy sucker anyway!!
fired up the Daniel Boone to take over while I figured out what was up with the Crockett.
I thought it was because I forgot to fill the burner bowl with pellets after cleaning but found out later it needs updated to make the auger more aggressive when below freezing,wonder if I need an update too as I dont function well in the cold either?? oh yeah,thats right,I am old so an update wont work for me,crap !! just my luck.
anyway,got it working,switched them back over and was doing great until a half hour ago,got too cold again,shoot !!
dang good thing they were within three degrees of being done!!!!
brine,two quarts of water,one half large onion sliced thinly and I mean thinly,six cloves of garlic smashed to smitherines,cup and a half brown sugar,cup of pure honey,sea salt,black pepper and ground mustard.
rub,salt,pepper,paprika and coco powder,garlic powder,rinsed off just before placing on the smoker.
I did not spritz anything on either piece of meat this time.
they are double wrapped in tinfoil and resting in the cooler now,I did sneak a bite of each,good?? oh yeah !!!
both have their own distinct flavors !!!
so heres the money shot,EPG says the crown will pair with either cut,I say so will the Jack,hhmm,wonder if I could mix them??,,,,,uh,better not and leave well enough alone.
cheers !!!