Got invited by a friend to go to an outdoor evening picnic event at a local winery. This was my contribution
Figured I'd try something new. I usually hit it with a rub, wrap it and put in the fridge overnight. This time I brined in 1 gallon of water and one cup each of kosher salt, brown and white sugar. I also threw in a couplr tablespoons of black peppercorns for the heck of it (sorry no pics of this). Put in fridge for just under 24 hours. Pulled it out, rinsed and patted dry, and put back in fridge for 4-5 hours.
Spread mustard over the butt and rubbed it down
Set up the MES at 225 and popped in the AMZNPS with oak pellets about 9 or 10 pm. Made sure it was still smoking before I went to sleep. Woke up around 8 am or so and IT was 170.
Spritzed it down with apple juice, put in pan in foil. I hit a stall around the 180 mark so I bumped up temp to 240. When it got to 195, I spritzed again with aj and mopped with my tangy BBQ sauce
Cooked till It was 198. Pulled, covered with foil and towel, and threw into the oven for about 4 hours. When we got to the event, everyone was amazed by the look of this beauty. Bone came right out and it shredded sooooo effortlessly. By far my best pulled pork to date. I had brought extra sauce but everyone agreed that no more sauce was needed. I must apologize that I wasn't able to take any pics after the pull, but I was nearly attacked by my friends. The one leading the charge was my wife. All in all, I will keep to this method in the future. The meat was extremely juicy and full of flavor. I really believe the brine makes a huge difference. I hope you enjoyed.
Jose
Figured I'd try something new. I usually hit it with a rub, wrap it and put in the fridge overnight. This time I brined in 1 gallon of water and one cup each of kosher salt, brown and white sugar. I also threw in a couplr tablespoons of black peppercorns for the heck of it (sorry no pics of this). Put in fridge for just under 24 hours. Pulled it out, rinsed and patted dry, and put back in fridge for 4-5 hours.
Spread mustard over the butt and rubbed it down
Set up the MES at 225 and popped in the AMZNPS with oak pellets about 9 or 10 pm. Made sure it was still smoking before I went to sleep. Woke up around 8 am or so and IT was 170.
Spritzed it down with apple juice, put in pan in foil. I hit a stall around the 180 mark so I bumped up temp to 240. When it got to 195, I spritzed again with aj and mopped with my tangy BBQ sauce
Cooked till It was 198. Pulled, covered with foil and towel, and threw into the oven for about 4 hours. When we got to the event, everyone was amazed by the look of this beauty. Bone came right out and it shredded sooooo effortlessly. By far my best pulled pork to date. I had brought extra sauce but everyone agreed that no more sauce was needed. I must apologize that I wasn't able to take any pics after the pull, but I was nearly attacked by my friends. The one leading the charge was my wife. All in all, I will keep to this method in the future. The meat was extremely juicy and full of flavor. I really believe the brine makes a huge difference. I hope you enjoyed.
Jose
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