Brined pork butt

Discussion in 'Pork' started by b-one, Jan 17, 2015.

  1. b-one

    b-one Smoking Guru OTBS Member

    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!
     
  2. raastros2

    raastros2 Smoking Fanatic OTBS Member

    my favorite thing to serve people! pulled pork
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Butt in the bucket! Rub is on WSM is warming up!
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good !

    :popcorn
     
  5. one eyed jack

    one eyed jack Master of the Pit

    I'm signed on too.  [​IMG]
     
  6. timberjet

    timberjet Master of the Pit

    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.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    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!
     
  8. Nice looking good

    Gary
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Okay had to throw it in the oven finally at 198 will wrap soon and rest.
     
  10. Nice,  Sometimes you just have do what you have to do.

    Gary
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Pulled and tasty planning on serving some up on a mini loaf of Coles garlic bread at work for lunch!
     
  12. Turned out great  good job  perfect color

    Gary
     
  13. b-one

    b-one Smoking Guru OTBS Member

    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!
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Got some Swiss cheese bagels makes nice sammie!
     
  15. I just ate supper andI would still like one of those

    Gary
     
  16. one eyed jack

    one eyed jack Master of the Pit

    That's a fine looking pan of pulled pork b-one.  [​IMG]
     
  17. bmaddox

    bmaddox Master of the Pit

    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.
     
  18. b-one

    b-one Smoking Guru OTBS Member

    Loaf of garlic bread used for sammies today!
    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.
     
  19. How long before the cook do you all apply the rub?
     
  20. one eyed jack

    one eyed jack Master of the Pit

    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.
     

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