OK Red River, getting ready to give this a go this weekend. We are also going to do 2 butts, 1 BBQ and 1 your porchetta recipe. Did you foil the butts during the last part of the cook, or just leave them unwrapped until 200 degrees?
Yes, MTQ's standard measure is 1 level TBS per lb. of meat.
Apply, add other seasonings if you wish, store in an airtight bag in the fridge, turn each day.
At the end of the cure time rinse well, dry well, and place on a wire rack in the fridge for several hours, and smoke it. The beef went to 165F, bacon I take to 150F.
I've made a ton of bacon, belly and loin, this way but let it cure at least 7 days.