Started the wet rub of small Boston Butt cut on Friday, cooked it yesterday afternoon while ripping out some useless crepe myrtle trees so I can plant more pomegranate trees...
wet with Worcestershire, wet tamarind & my chili based rub w/ extra cumin, red pepper, oregano, 90kSU cayenne & garlic.
after 3 days in the fridge, onto the bbq it goes...
peeking in on it at around the 140F-145F internal mark...
...to be continued...