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Pork butt in Pops brine Qveiw

post #1 of 4
Thread Starter 


Pulled out of pops brine after 23 days.


All done at 145 it, after sitting all night to create pellicle. Smoked with apple, pear, pecan and hickory, because that it was I had laying around ready to go.

All sliced up and brined all the way through. UMMMMM! Alot of fat to spit out but who cares. We did 2 suppers on this and I took a lunch. Nothing was overpowering as far as xtra ingreidients. Hope thats spelled right. Tbls cumin and 4oz. honey . Got 2 more going.  Been in two weeks, and think will put more honey. Cumin seems to float and did not taste. You can see in erlier thread.

post #2 of 4
Thread Starter 

Oh yea, injected this next batch to do inside out. bla bla. See if cloves do anything. These were free butts from  the guy I work for.

post #3 of 4

Looks great Dave!

 

:drool

post #4 of 4

Nice!

 

Bill

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