Crazy holiday's anymore, it can't figure out if it's still Hallowen,
Thankgiving or Christams! I see decoration around town for all 3 going
on! (grin)

Since I can't quite figure out whats going in order to prepare the next
holiday meal, I gues I'll have to do it all. Pork Butt, Brisket and
Turkey. That ought to take care of the confusion!

I make TFM brined chicken or turkey breats all year long. I eat it
practically every day. (Heaven help me if they ever come out with a
government study on excess consumption of TFM brine!!(LOL) So at least
once each year at Thanksgiving I roast a plain old turkey just to remind
me how bad it tastes compared to TFM birds!

The Butt will get a simple homemade dry rub and sit above the brisket
and the brisket gets injected and marnated in mop, yes, for 3 days. I
swear by brining all meat for 3 days.

Here are the dry rud and mop recipes if anyone is interested. Also, the
dry rub is great on ribs and chicken wings too! Perhaps extra red pper
if used on wings.

DRY RUB
2 tbsp. paprika, 2 tbsp. salt, 2 tbsp. granulated garlic powder, 2 tbsp.
granulated onion powder, 1 tbsp. groud cayenne pepper and 1 tbsp. ground
black pepper. Good flavor and pretty fool proof as you can apply fairly
heavy and not get too hot or salty.

MOP
1 quart beef stock, 1 cup worcestershire, 1/2 cup white vinegar, 1/2
oil, 2.25 tsp salt, 2.25 tsp dry mustard, 2.25 tsp msg/accent, 1.5 tsp
tabasco, 1.5 tsp granulated garlic powder, 1.5 tsp chili powder, and 3/4
tsp ground sage. Mix well, (reason for weird measurements is I reduced
original recipe)





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From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

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