View Single Post
Old 02-20-2011, 09:14 AM   #3
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

I concur with the man in the rib-bone hat! I would add one thing. Brine. Make up a brine with kosher salt, sugar and some of what ever rub you are going to use and brine it for about an hour per pound. (This assumes that the roast is not enhanced. If the label shows hat it contains an XX% solution then it is enhanced, so skip the brine).
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote