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A 6# boneless butt. Brined 3 days and pumped. On the fry pan test it was too salty, so I soaked it another day.
Cured and pumped with Tenderquick as per directions using Ryteck's Time.
The bag says 24 hours, maybe I'll try that next time.
3 days later.
Fry pan test, yuk too salty. So I soaked another day in plain water.
After smoking at 225 to an internal of 152'.
My antique Rival, still works for small stuff. I should have taken my Globe from the restaurant.
Before slicing. I had to cut in half to fit the slicer.
All sliced. Delicious.
Thanks for watching.
Cured and pumped with Tenderquick as per directions using Ryteck's Time.
The bag says 24 hours, maybe I'll try that next time.
3 days later.
Fry pan test, yuk too salty. So I soaked another day in plain water.
After smoking at 225 to an internal of 152'.
My antique Rival, still works for small stuff. I should have taken my Globe from the restaurant.
Before slicing. I had to cut in half to fit the slicer.
All sliced. Delicious.
Thanks for watching.
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