Hope all is having a great Holiday Weekend. Due to various constraints it became prudent to do my cooking today. Actually started out last night on two smallish (6-7) pound Boston Butts, John Morrell brand unpumped I think. Shot em to the gills with FAB C which is prob about the same amount of years old as the butt weight stuck em in the trash bag and into the ice box. This morn did just like the yankee taught me. Slathered with mustard and rub (Omaha Steaks brand which the eldest male chillins brought me here while back..its a big sack o sample packs. So far have used it on burgers and the warden made a killer meat loaf out of it figger it prob taste purty good on hawg meat too) and waited 10 mins and misted it with apple cider and all the mostly freshly ground black peppa it would hold...waited another 10 mins and misted it with cider yet again and packed it all the brown sugar it would hold and then another rest. They are both currently chuckling away in Old Sparky under the influence of hickory chunks and pee can branches. Even noted a small dead branch on the apple tree with also got stuffed in there. Figger to wrap one at 170 and cook the other plumb nekked and pushing them together when the golden hour arrives. Thinking of a thin finishing type sauce to moisten and flavor it up a a bit after it gets pulled. Anybody got any secret recipes for that kinda stuff? Ya know the kind where its sauced but the judges dont realize it? Thanks.
bigwheel
bigwheel
Tell ya that black peppa and brown sugar do give that outside meat a nice zing. The leftover juice from the wrapped one (spiked it with a little cider and rub before sealing it up) worked good to moisten and flavor up the whole batch. Everybody is eating it like greedy little piglets. Hawgs are cannibals ya know? Figgered that out when the fella gave me the little pig who loved to eat baloney sandwiches. 
