Trimmed as much as i wanted. 4Rivers seasoning. Mustard binder. Its going to sit overnight and tomorrow at 6pm its going on. Wrapping 4-6am. Should be resting by noon and ready to eat by 2. Using my mammoth by grilla grillz and the trimmings will be rendered for tallow.
by Soda-Popinski-
4 Comments
If dry brining for so long there is no need to add mustard.
I bet it will be better than what 4Rivers serves these days! Cheers!
What temp you smoking overnight? Surprised it’ll be ready to wrap after 12hours
that’s what my fridge looks like too!