Brined pork butt

b-one

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• Jan 17, 2015

• #1

Got a 8# butt tossed it in some brine. Plan is to smoke with cherry and pecan around 250*. Hoping to put on the WSM around midnight no foil till resting time. Better get working on some rub!

 

raastros2

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• Jan 17, 2015

• #2

my favorite thing to serve people! pulled pork

 

b-one

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• b-one
• Jan 17, 2015

Butt in the bucket! Rub is on WSM is warming up!

 

Rafter H BBQ

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• Jan 17, 2015

• #4

b-one said:

image.jpg

• b-one
• Jan 17, 2015

Butt in the bucket! Rub is on WSM is warming up!

Click to expand...

Lookin good !

:popcorn

 

one eyed jack

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• Jan 17, 2015

• #5

I'm signed on too. 

 

timberjet

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• Jan 17, 2015

• #6

Here we go! I almost just threw one in the pit but decided to get some sleep tonight instead. Can't wait to see yours.

 

b-one

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• Jan 18, 2015

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Alright I just bought another new item thanks to SMF! I bought an iPad just got sick of looking at all the great q-views on my iPhone. So I just snapped a pic of my butt does the new camera make it look fat?:icon_eek: WSM temp 255* butt IT 169!

image.jpg

• b-one
• Jan 18, 2015

 

gary s

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• Jan 18, 2015

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Nice looking good

Gary

 

b-one

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• Jan 18, 2015

• #9

Okay had to throw it in the oven finally at 198 will wrap soon and rest.

image.jpg

• b-one
• Jan 18, 2015

 

gary s

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Nice,  Sometimes you just have do what you have to do.

Gary

 

b-one

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• Jan 18, 2015

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Pulled and tasty planning on serving some up on a mini loaf of Coles garlic bread at work for lunch!

image.jpg

• b-one
• Jan 18, 2015

 

gary s

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Turned out great  good job  perfect color

Gary

 

b-one

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• Jan 18, 2015

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Thanks Gary, it seemed like a battle "butt" it turned out great. Made a light finishing sauce next time I'll add some more spicewasnt sure if I'd like it but it was nice!

 

b-one

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• Jan 19, 2015

• #14

Got some Swiss cheese bagels makes nice sammie!

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• b-one
• Jan 19, 2015

 

gary s

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• Jan 19, 2015

• #15

I just ate supper andI would still like one of those

Gary

 

one eyed jack

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• Jan 19, 2015

• #16

That's a fine looking pan of pulled pork b-one. 

 

bmaddox

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• Jan 20, 2015

• #17

b-one said:

Got a 8# butt tossed it in some brine. Plan is to smoke with cherry and pecan around 250*. Hoping to put on the WSM around midnight no foil till resting time. Better get working on some rub!

Click to expand...

Do you notice a difference with the brine? I usually brine leaner cuts but haven't tried it on a fatty cut like a butt.

 

b-one

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• Jan 20, 2015

• #18

Loaf of garlic bread used for sammies today!

image.jpg

• b-one
• Jan 20, 2015

Didn't notice much difference with the brine a longer soak may help only soaked it about 8hrs it sure smelled great out of the brine! Next time I'll soak for 24-36hrs just forgot about doing it hence the shorter brine.

 

missourismoker

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• Jan 29, 2015

• #19

How long before the cook do you all apply the rub?

 

one eyed jack

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• Jan 29, 2015

• #20

Missourismoker said:

How long before the cook do you all apply the rub?

Click to expand...

I generally rub and refrigerate 10 to 18 hours before putting in the smoker. Depends on the time frame I have to work with.  I wouldn't worry about rubbing as little ass 8 hours before smoking.