After reviewing my last notes on pork butt hams I am going to trim the fat cap off and leave the bone in. I have been deboning and then tying the butts back together. I enjoyed taking the last butts up to 205 degrees for pulled ham so I am going to pull these as well and the bone can come out when they get pulled. When injecting I flipped them over and made sure brine surrounded the bone.
The way my family like Pop's brine
1 gallon water
1 Tbs cure #1
1 cup brown sugar
1 white sugar
3/4 cup kosher salt
Pop's brine looks like a weak drink when mixed up.
Injected every square inch until it won't hold any more brine.
The shape of this frosting bucket from Sam's Club allowed me to put 3 small butts (18 lbs total)
Filled a zip lock bag with water to keep everything submerged.
We are going to the hunting cabin Labor Day weekend and will make at least 2 of these butts on the Weber 22.5 Kettle using the minion method. And maybe one over maple on the fire pit. Now I just need to remember the camera.
Edited by Woodcutter - 9/1/13 at 2:36pm