I had intended on doing a brisket this weekend but Hy-Vee had pork butts on sale for .99 cents per pound, so...
Made up a batch of brine yesterday morning and put the butt in last night. I'll get this on the smoker first thing in the morning.
View media item 518068
This is just the simple brine I generally use.
This batch consisted of:
One and a half gallons of water.
One and a half cups kosher salt.
One and a half cups white sugar.
5 or 6 bay leaves.
Handful of pepper corns.
Heat until almost boiling, cool to room temp. Add pig and refrigerate.
Made up a batch of brine yesterday morning and put the butt in last night. I'll get this on the smoker first thing in the morning.
View media item 518068
This is just the simple brine I generally use.
This batch consisted of:
One and a half gallons of water.
One and a half cups kosher salt.
One and a half cups white sugar.
5 or 6 bay leaves.
Handful of pepper corns.
Heat until almost boiling, cool to room temp. Add pig and refrigerate.
