2 experiments in progress....

damon555

Smoking Fanatic

Original poster

Jun 26, 2010

464

35

Middle Tennessee

• Jan 10, 2013

• #1

A buddy of mine has been raving about how great his pork butts turn out after he brines them. Well, I'm giving it a shot. I'm not a big fan of pulled pork. Not sure why but it was the first thing I learned to smoke and it was so easy that I quit doing it because there was no challenge involved. It turned out great pretty much no matter what I did and everyone just loved it.... After a long layoff from doing butts for myself I'm going to try to add a new dimension. 

The birned pork but is the first part of the experiment....The second part is to see if Lisa's bags can hold up sealed, laying flat, filled with a gallon of brine while holding a 7.5 lb pork butt. My money is on them working fine!

EDL_5611.jpg

• damon555
• Jan 10, 2013

 

Last edited: Jan 10, 2013

dirtworldmike

Meat Mopper

Sep 25, 2009

263

76

roaming shores, ohio

• Jan 10, 2013

• #2

Interesting ?  Did you also inject it ??   Can't wait  to see the results. Good luck.
 

 

emarschner

Newbie

Jan 7, 2013

3

10

fenton michigan

• Jan 10, 2013

• #3

Did pops brine on pork loin wondering best smoking process I own a Bradley original

 

damon555

Smoking Fanatic

Original poster

Thread starter

Jun 26, 2010

464

35

Middle Tennessee

• Jan 10, 2013

• #4

My brine is just a cup of kosher salt and a gallon of water. I've noticed that, for the most part, the addition of other ingredients really doesn't have much effect on the actual flavor of the meat....As far as smoking I'm not sure about your particular smoker but my WSM is going to get a full ring of charcoal, about a half dozen apple wood chunks mixed throughout and about 14 hours of smoker time. After it hits about 200 degrees on the inside it will come off and be wrapped in foil to rest for a couple hours. Except for the unknown variable of the brine that process will produce some of the best pulled pork in town

 

Last edited: Jan 10, 2013

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 11, 2013

• #5

Damon555 said:

A buddy of mine has been raving about how great his pork butts turn out after he brines them. Well, I'm giving it a shot. I'm not a big fan of pulled pork. Not sure why but it was the first thing I learned to smoke and it was so easy that I quit doing it because there was no challenge involved. It turned out great pretty much no matter what I did and everyone just loved it.... After a long layoff from doing butts for myself I'm going to try to add a new dimension. 

The birned pork but is the first part of the experiment....The second part is to see if Lisa's bags can hold up sealed, laying flat, filled with a gallon of brine while holding a 7.5 lb pork butt. My money is on them working fine!

EDL_5611.jpg

• damon555
• Jan 10, 2013

Click to expand...

Are you going to add any other seasonings prior to smoking or just the brine? I haven't smoked a butt in over a year because I too became bored with them. This smoke did peak my interest though:

http://www.smokingmeatforums.com/t/133148/pernil-in-the-mini-becomes-a-cuban-sandwich

 

damon555

Smoking Fanatic

Original poster

Thread starter

Jun 26, 2010

464

35

Middle Tennessee

• Jan 11, 2013

• #6

Yes, I'll toss some spices together and rub it down....nothing crazy, just what I have sitting in the spice cabinet (which is quite a bit). Something has come up and I might not be able to smoke it....might end up roasting it. We'll see....

 

damon555

Smoking Fanatic

Original poster

Thread starter

Jun 26, 2010

464

35

Middle Tennessee

• Jan 11, 2013

• #7

Well I ended up having to roast it instead...I'll tell you this. I'm a believer! Every pork butt I do from now on will be brined. It is delicious!

 

JckDanls 07

Legendary Pitmaster

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SMF Premier Member

Sep 10, 2011

8,055

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Tampa area, Florida.

• Jan 11, 2013

• #8

Yup.. I brine all my butts as well...

 

driedstick

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Nov 3, 2011

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N. Central Idaho

• Jan 16, 2013

• #9

I take it the bag held up just fine?? And did you rinse excess brine off after you took it out of bag and added more seasoning?? Sounds interesting take it you smoked at 225 or so? Thanks

 

damon555

Smoking Fanatic

Original poster

Thread starter

Jun 26, 2010

464

35

Middle Tennessee

• Jan 17, 2013

• #10

Sorry I didn't get back to you guys about the bags...Yes they held up very well....No leakage of any kind. I'm very impressed considering how tough I was on it after I had sealed it.

I did not rinse the butt after removing it from the brine. Rubbed it down with various spices that I just tossed together, put it in a foil pan on top of some mir poix, covered it with foil and roasted it for 4 hours or so @ 275 degrees. Using my maverick thermometer I monitored the meat and the oven temp. Took the butt to 190, pulled it out and let it rest for an hour. It was so good...Can't wait to actually smoke one like that. The WSM will really take it up a notch!

 

sniltz

Meat Mopper

May 21, 2008

228

11

China Grove, NC

• Jan 17, 2013

• #11

 Have to try brining my pork butt.  Never have.   I have injected them before but, didn't care for it.  Here in N. Carolina we like the Pork with just a little rub and smoke.