Uncle Bubba
Executive Chef
I have started to use that Jacard meat tenderizer to get the rub into that first inch of bark and allow it to penetrate. Can't say it does much for the smoke ring. I'd take the sand out and see if that makes a difference. It's the only other variable you have changed. At least you'll eliminate that possibility.
If someone has a brine recipe for butts I'd love to see it and try it. Will it make it taste like ham though?
If someone has a brine recipe for butts I'd love to see it and try it. Will it make it taste like ham though?