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Smelucci

Leominster, Massachusetts

Member since Aug 2005

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Reviewed Pulled Pork

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow. Ten hours is a long time to leave anything to chance, glad I followed much of the advice given here. Used my Brinkman cabinet and smoked two Boston Butts - one 5.5 and one 3.5. Used the longer brine - same molasses and pickling salt but 3 quarts of water. Brined 12 hours. Rinsed, dry, then only the amount of rub noted in recipe. Into smok"

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