Originally Posted by YetiDave
Weigh the meat then measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1. No need to soak after this cure, just give it a quick rinse, pat dry then smoke
Do you just rub the cure on the pork butt plastic wrap it? Or do you put these cure ingredients in some water in a zip lock?
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM