Captain Morgan
Chef Extraordinaire
Got 2 butts going on in moments, tomorrow I'm throwin on the corned beef brisket to make pastrami.
So far, I scored the fat on the butts. Big butts, not a lot of fat cap, but I never trim the fat cap. I like it to render down through the meat, if anything is left, I'll pull it out when I'm pulling.
Used my own rub, heavy on sugar and pepper, just a few other spices.
Simpler the better imho. Season the meat, don't cover the taste (which is why I don't like cumin..it changes the flavor to much for me).
Had an abundance of honey mustard. Decided to coat with that. I usually don't do mustard, but I had to get rid of that stuff!
I've always like coating with rub, then mustard, then applying another layer of rub. Don't think anyone else does this, but it works for me.
WSM is heating up, will throw the butts on soon.
Corned beef is soaking, I want to get a lot of the salt out. I'll put it on in the morning when I get up. No guru here, I'll get the temps set and check em when I get up.
So far, I scored the fat on the butts. Big butts, not a lot of fat cap, but I never trim the fat cap. I like it to render down through the meat, if anything is left, I'll pull it out when I'm pulling.
Used my own rub, heavy on sugar and pepper, just a few other spices.
Simpler the better imho. Season the meat, don't cover the taste (which is why I don't like cumin..it changes the flavor to much for me).
Had an abundance of honey mustard. Decided to coat with that. I usually don't do mustard, but I had to get rid of that stuff!
I've always like coating with rub, then mustard, then applying another layer of rub. Don't think anyone else does this, but it works for me.
WSM is heating up, will throw the butts on soon.
Corned beef is soaking, I want to get a lot of the salt out. I'll put it on in the morning when I get up. No guru here, I'll get the temps set and check em when I get up.