I'm a Bad Man...

What I am preparing to do seems almost sinful...  unethical to say the least, I must be breaking a law in some society somewhere because I don't know how often a backyard cook pulls this kind of ridiculousness off.  This weekend many people do some Q'n and that's just what I intended to do myself.  The question was however what is usually answered according to my very own whim.  Not today... today it was a conundrum.  Beef?  Or pork?  I know, I'm thinking the same as you.  Sometimes you just can't decide.  Today was that way for me.  So my good readers (have I mentioned how much I love anyone that reads this crap.  I love you all, both of you) with the help of some seriously good meat sales... I decided to cook both.  Oh and we are NOT screwing around.  We are throwing down on brisket and butt.  Would I dare?  Yeah, I know, I'm a bad man.  So I thought I would chronicle my adventures.  So check it out, here's how it all began...

Yeah, not that tasty looking now, but what you're looking at is huge hunk of pork in brine.  If you know your stuff, you know this is pretty cool.  If you don't, just know that it a really cool step that most people don't take because it takes some serious time.  At least that's the reason I hadn't done it before.  But like I said, we're not screwing around this weekend...

(Editor's Note 8:00 am Saturday morning - After literally dreaming about this cooking experience last night I awoke to the compelling need to build a better brine.  I did some research on brining and found a better way to do it involving pickling salt as opposed to normal table salt due to its cold temperature dissolving ability.  Bottom line: I'm just nuts enough that it was bugging me that there was a better way to do it and I wasn't doing that.  So a quick trip to Wal-mart and we're rocking again.  Excitement level is high, however there are some potential weather issues and I may get up insanely early Sunday am to start the process so I can enjoy the nice day its supposed to be then...  Just know I've got some happy meat in the fridge right now.  Did I mention I'm using molasses instead of sugar in the brine? Yeah, I know...)

Oh and what do we have here?  Yup the aforementioned brisket baby!  We are brining the pork and curing the beef.  The cure is essentially my rub slightly more salty, but she's gonna sit wrapped up in that love for about 12 (or more) hours before the heat comes along.  Yeah, I know...

--finn