Ok, been a few weeks since we've done a long cook - so going to try one this Sunday with some of the ideas that Steve suggested. It will also be my first attempt at a long cook with a) BIg K charcoal & b) using the Maverick which was delivered this week - new toys!
- 3.2KG pork hand / Boston Butt with the bone still in;
- 1 pint of apple juice with some salt added;
- going to inject it Saturday evening & then when I am done, wrap in cling film to hold all the liquid in;
- Add a simple rub all over, made up from:
- soft brown sugar;
- garlic salt;
- black pepper;
- chilli powder;
- smoked paprika;
Will add some photographs as I go.
Any ideas on the ratio of Apple Juice to salt for the injecting? Thought I would try this method rather than a brine bath...
Cheers,
Simon