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Old 11-20-2013, 01:10 PM   #33
On the road to being a farker
BecknCO's Avatar
Join Date: 06-18-13
Location: Denver, CO

That's interesting about the sugar - I always thought it was salt, or rather being too long in the salt from an injection or brine that made it hammy (too much hickory as well).

I'm going to try to keep it as simple as possible this year and just inject, since I've had good results doing that with pork butt. I'll probably just inject with butter, do a light spicy rub, and hope for the best. Thanks for all the insight!
1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS
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