I defrosted a 2 pack of butts this week and mixed up some Pop's Brine. I'm going to smoke them until the IT is 205 so they will pull apart like pulled pork.
I trimmed the fat caps off and froze for sausage this winter and removed the bone from each butt.
I tied the butts so the end that the bone came out of is closed up again so it all smokes evenly.
I injected the butts and laid to rest in Pop's Brine for 13 days.
Here is how I made the brine:
1 gal water
1 Tbs cure #1
3/4 cup white sugar
3/4 cup pickling salt
1 cup brown suger
I pulled this cryo pack out of the freezer with my bare hands and carried it in the basement, it was freezing my hands. I just set it on the top shelf and didn't return with the pan I normally use. This was one that leaked all over all the shelves, in the shelf tracks and in the drawers. I spent a good 2 hours washing and disinfecting the fridge today. Be back in 2 weeks!