Bill Wyko of Tucson, AZ
Posted by Dan Cooper on 8th Aug 2016
What about seperating the point from the flat. Pork butts have been GREAT, want a little more info.
Posted by Unknown on 20th Jan 2015
I have been taking the temp to 203 to 205 & it seems to get even better. It has also been suggested to take the salt out of the rub recipe, put the salt on the meat by itself the night before, then add the rest of the ingredients with the oil the following day. The salt dissolves in the water from the meat & penetrates better. Some of the spices dissolve in the oil but won't penetrate much so no need for it to be on the meat for long periods of time. Little things that can make a tasty difference. Enjoy.