Overnight dry brine with 1 and a quarter tsp of Diamond kosher salt. Rubbed down with bacon grease and seasoned with my Hot Hog pork rub. Seared over some very hot charcoal for a total of 2 minutes, and then finished off in the oven at 350F for about 20 minutes to an internal temperature of 125F. Final temp after resting was 135F.
by TopDogBBQ
4 Comments
Oh yeah I’d fuck that up
Nicely done. Much better than 149F. Now, let’s see if the trichinosis crowd shows up.
Damn 🤤
Bingo