I pulled 2 pork butts out of Pop's brine last night.
They looked a little unruly so I squared them up a little.
And test fried.
For the brine I used:
1 gallon water
1Tbs cure #1
3/4 cup kosher salt
3/4 cup white sugar
1 cup brown sugar
Formed a pelicle in front of the fan.
I put them in the smoker this morning at 7:30. I forgot to lower the temp so it was smoking at 225 all morning. I was going to pull them at 142 but decided to take them up to 200 and try having some pulled ham. I will either have a special treat or ham jerky when it is done. 6/12 hours later is stalled like a regular butt at 157.
More will follow.
Edited by Woodcutter - 3/21/14 at 10:33am