Hello,
I just tried my hand at using a charcoal grill as a smoker for the first time with two Boston Butt roasts for pulled pork this past week. I did one on this past Thursday and the other on Saturday.
This went very well and I was very pleased with the results, especially since I have never done this before. The whole process took much longer than I thought it would based on a book that I purchased, "How to Grill" by Steven Raichlen.
But, as I am reviewing things and making plans for next time I am wondering about brining a Boston Butt roast?
On these first two I used a mustard slather and a rub and cured for 24 hrs, and then used apple cider in a spray bottle and a baste while cooking.
Now I am wondering about trying this exact same process next time, only adding a step which consists of a bourbon brine before the mustard and rub. Could anyone please advise me about this? I don't know if somehow this would be too much . . . or if it would be acceptable.
Thanks very much!
--Rick
I just tried my hand at using a charcoal grill as a smoker for the first time with two Boston Butt roasts for pulled pork this past week. I did one on this past Thursday and the other on Saturday.
This went very well and I was very pleased with the results, especially since I have never done this before. The whole process took much longer than I thought it would based on a book that I purchased, "How to Grill" by Steven Raichlen.
But, as I am reviewing things and making plans for next time I am wondering about brining a Boston Butt roast?
On these first two I used a mustard slather and a rub and cured for 24 hrs, and then used apple cider in a spray bottle and a baste while cooking.
Now I am wondering about trying this exact same process next time, only adding a step which consists of a bourbon brine before the mustard and rub. Could anyone please advise me about this? I don't know if somehow this would be too much . . . or if it would be acceptable.
Thanks very much!
--Rick
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