This was my first time cooking a pair of pork butts. Also the first time using boneless, which did require some extra prep in tying them up.
My plan was to cook one as usual to make pulled pork. This one was dry brined overnight with some coarse Celtic sea salt. The morning of the cook covered with a liberal amount of Meat Church Texas Sugar and also a bit of Meat Church Holy Gospel. Added a bit more Holy Gospel prior to the braising phase of the cook.
For the second butt I planned an experiment to cook it as a beef brisket. Used the same overnight dry brine then applied a liberal amount of Celtic sea salt and 16 mesh black pepper.
I was pleased with the outcome of both. The only thing I would change next time is to purchase bone-in rather than boneless.
My family loved both and there were enough leftovers to try out my new Food Saver vacuum sealer for doggie bags for all.
My plan was to cook one as usual to make pulled pork. This one was dry brined overnight with some coarse Celtic sea salt. The morning of the cook covered with a liberal amount of Meat Church Texas Sugar and also a bit of Meat Church Holy Gospel. Added a bit more Holy Gospel prior to the braising phase of the cook.
For the second butt I planned an experiment to cook it as a beef brisket. Used the same overnight dry brine then applied a liberal amount of Celtic sea salt and 16 mesh black pepper.
I was pleased with the outcome of both. The only thing I would change next time is to purchase bone-in rather than boneless.
My family loved both and there were enough leftovers to try out my new Food Saver vacuum sealer for doggie bags for all.
