No, just haven't been talking about it much. Did a brisket within the past couple of weeks. I used worcestershire as the binder for the rub for the first time and it turned out quite well. Was a bit saltier than using mustard, so I'll pay attention to that next time. May also use a mix of mustard and worcestershire next time.
Still have plenty of pulled pork in the freezer.
When we were in WA last month, Costco had Flavor Connections rib rub that was inexpensive. Was very tasty, a little on the salty side, and they use it on their prepared ribs. Can't find it here, and it's insanely expensive online. I got my folks' Traeger Junior Elite working again. The induction fan was bad. I made them a couple of pork butts. We had a couple of meals and left them a bunch.
Their local Costco had a bunch of mislabeled meats in the cases. Brought it to the attention of an employee.
Whole packers labeled as trimmed at $8.99/lb.
...and boneless pork shoulders labeled as Opakapaka from Vietnam at $6.99/lb.
Pork, the other Pink Snapper.