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Smoked Butt-3 way...with Q-vue

post #1 of 9
Thread Starter 
I haven't been on the forum since building my fridge smoker...thought it was time to share a bit.

I've always done my butts the same..mustard rub-sit for 24hr then 225-250F with heavy smoke until 200.

I've heard a few people brine their what the heck-we'll try it:

Each butt is 10lb +/-
1-natural..nothing out of the package
1-brined 48hr in Coca-Cola
1-brined 48hr in Hawaiian Tropic Fruit Punch
(Notice the effects of the marinades on the meat color)

Then all 3 were liberally covered in yellow mustard and a dry multipurpose seasoning blend. Then wrapped in plasticine put in fridge for 8hr.

Butts went in the smoker @ 0400 this am... Hoping to be done at 1800 this evening.

Progress pics and taste reports to come!
post #2 of 9
Thread Starter 
4 hours into the smoke:

post #3 of 9

All 3 sound good to me. I haven't tried the tropical punch but I do think it would be good with a butt.

post #4 of 9

Them look great, nice fridge build also

post #5 of 9
Thread Starter 
Butts hit 200 after about 14hr..I did let it climb to 275-300 in yhe last 2hr to speed it up.

I was so excited..I forgot the last pics of the butts in the smoker.

I honestly could not taste any distinguishable difference in the three or see a juiciness difference...curious if others have done side by side "tests" like this with different results.

Still damn good dinner, and vacuum sealed the rest for meals later!

post #6 of 9

A lot of nice pulled pork!

post #7 of 9

Awesome experiment. The cola sounds great! A little weary with the fruit punch idea. I have wanted to try a straight shoulder out of the package, no seasoning of any kind, nothing but smoke. But I'm too chicken to try it, of fear that it will be inferior to past shoulders that have rub+smoke flavor. But they looked AWESOME!!

post #8 of 9

Being my Uncle use to clean battery cables with Coke, I am surprised you had any meat left.  :biggrin:

post #9 of 9

Those look great, you will have some yummy left overs

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