I thought I posted a reply to this thread with the results...my apologies for forgetting!
I did try the LME in the brine and it came out pretty good, although I didn't get much "malt" flavor. So, the next time I added two cans, and it was MUCH better. I could definitely pick up hints of heavenly malt on the exterior pieces of the butt.
But I've experimented quite a bit since then and now have my "malt method" all worked out...I now use dark DRY malt extract (DME) in the brine and also use it in my rub (instead of brown sugar). DME stores better and keeps longer than LME and it's more versatile (dissolves in cold water for brines, milk for malted milk shakes, and can be used dry in rubs).
Brine for a pork butt (7-10 lbs):
- 1 Cup Pickling Salt
- 1 Cup Muntons Dark Dry Malt Extract
- 2 Qts Water
- whatever other spices you like to use
I brine overnight in a large Turkey Freezer bag, then I remove from the bag, dry with paper towels and let it air dry for an hour. I then coat it with my DME rub after it's nice and dry.
- 1/2 Cup Muntons Dark Dry Malt Extract
- 1/2 Cup Kosher Salt
- 1/4 Cup Ground Pepper
- 1/4 Cup Granulated Garlic
- 2 Tbsp Paprika
- 2 Tbsp Chili Powder
- 2 Tbsp Cumin
- 2 Tbsp Onion Powder
- 1 Tbsp Cayenne Pepper
Then it goes into the Bradley for a good 12 hours using Oak and Hickory.
The best part is enjoying the malt flavored pulled pork with a nice malty beer like Fat Tire, Bass, or Newcastle. It really brings the whole meal together nicely.
My buddy and I are going to try and figure out a good DME based BBQ sauce next weekend (in place of brown sugar). I'll post the recipe for our concoction once we get it worked out.