In well over 20 years of Smoking Boston Butts, and almost 50 years of learning and doing "Barbecue", these 4 butts; with only Bill Arnold's Blues Hog DRY RUB (generously applied and held for 36 hours in the refrigerator), and with a total of 4 cloves of fresh garlic distributed in several slits into each butt; had the best taste and almost perfect moisture I have ever prepared. No extra salt and no barbecue sauce were added to each of the 16 freezer sealed bags presented as Christmas gifts. I am ready to try 4 or 6 more along with a whole beef brisket very soon.

said hcb35 2007.12.27 at 15:52:18 PST

This effort was a long time coming. Due to my illness and hospital events, I hoped I actually remembered all of the little things from my own experience, and the shared knowledge and advise of so many friends around the world that chat and discuss just these types of "barbecue" events.

said hcb35 2007.12.27 at 07:30:21 PST