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[hughver]

I last did pork shoulder April 23 of this year and I'm now out of both pork and chicken. Today I picked up 75 pounds of pork shoulder for .99/lb. I also acquired 15 pounds of boneless/skinless chicken breast for $1.49/lb.
 
Based on some of the comments that I got last April, I'm going to make some changes to the way that I prep some of these pork roast. I'm going to dry brine but will use less salt and wash off the excess salt prior to injection, the last ones that I dry brined were very eatable but a touch salty. I'm going to still inject but will change the injection formula, less salt among other things. For exterior "glue", I'll do three with Molasses, three with my usual Mustard/Worcestershire and leave two without anything on them. I'll still use Cimarron Doc's Sweet Rib Rub since I've always gotten good results with it.

For the chicken, I'll simply lightly salt/season, smoke at low temperature for only one hour, vacuum pack, sous vide at 140° for two hours and freeze.

[jdmessner]

Looks like you found a good time to stock up! I have been trying to cut back on the overall amount of salt I use. I look forward to your results on the dry brine and what you use for your injection formula. Good luck, with all that meat you will be busy!!

[hughver]

Actually I have not started yet. Yesterday when I went to fire up the Traeger for the first time since last April, something went haywire with the SS4 controller. It turned on but displayed some weird error message and showed that the pit was at 257°. I shut it down, played with the wiring to the RTD and gave it another try. This time it started up without the error message but the pit temperature still read 257° and with the target temp. set to 250°, the maximum grill temp. only got to 140°. I'll do some more troubleshooting today and unless I find a bad RTD, will install a spare controller. Unfortunately, I installed my spare RTD a couple of years ago and neglected to replace it. If all else fails, the DC is in for a heck of a work out.

[hughver]

Update: The problem with the Traeger was a loose RTD wire, I cut and spliced and now all is well. I think that I may have bit off more than I wanted to chew with seventy five pounds of pork shoulder but I now have six down, two to go.