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Old 11-06-2012, 06:20 AM   #10
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

When i have guests over who are overly sensitive to heat, I smoke a pork butt w/ 1/2 my normal rub and the other 1/2 rubbed with the amount of salt that was in the rub for "my" half. Works great and should work just as well for brisket or ribs.

By the way, I came up with this idea after a Vermonter who once lived in Alaska took a bite of my pulled pork, broke into an immediate sweat and said "wow, this will drive the frost right out of a man!".
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Thanks from:--->