u/Antique_Way685
▲ 81 r/smoking
Pork butt was about 5 lbs.
24 hour dry brine
Mustard binder, used Slap Ya Mama basically in place of salt then added some black pepper, garlic, paprika, and a very light touch of cinnamon.
Jealous Devil pellets in the GE and some hickory chips in a smoke tube.
Cooked at about 230 for 8 hours, wrapped at 175, cooked til 203 (and was probe tender).
Pulled, rested 10 minutes, then re-wrapped in fresh paper (with tallow) and rested at 150 for 12 hours. Tastes fantastic. Next time I'll remember to take a pic before cooking.
u/Antique_Way685 — 9 days ago
▲ 8 r/Pickles
I know I'm late to the game here, but WTAF? I'm fairly new to keeping pickles as a regular snack, and figured I'd try out what people seem to love. Safeway had wholes, halfs, and slices. As I'm more of a fan of chips, I went with the slices, thinking the only difference is the cut. I mean, all three said "kosher dill." Shouldn't they have different names if they taste different? Anyway, I know it's less than 2% but to me they taste *so sweet* they're inedible. Disappointment in a jar. I think sweetness in pickles need a warning label.
u/Antique_Way685 — 16 days ago