Hi Guys,
Earlier today, I found a very knowledgeable local butcher who has supplied me with a Boston Butt which I intend to smoke on my new WSM as soon as the weather picks up - currently chucking it down here in the West Midlands, UK.
I'm here to get as much advice as possible hoping to ensure that my first butt smoke goes well. You're all invited round when it's done cos weighing in at almost 6lb the wife and myself will need some help to see it off.
I'm planning on using Stubb's injectable marinade and leaving it overnight. I'm also thinking of applying Stubb's Pork rub a couple of hours before starting the smoking process.
Question: Shall I remove all the rind off the joint before applying the rub?
Any other tips gratefully appreciated.
As a newbie, I also need to know whether I am allowed to post details of the butcher?
Pictures to follow soon...