TopHot
We dry-brined, then smoked a 14lb pork butt for 10 hours to 190 degrees and feasted with garden-fresh homemade sides.
(
www.reddit.com
)
We dry-brined, then smoked a 14lb pork butt for 10 hours to 190 degrees and feasted with garden-fresh homemade sides. submitted by /u/lauckness