I'm gonna put a pork butt on the smoker tomorrow and thought I'd pop my SMF QView cherry and put up the post. I grabbed a 4.5 lb. butt from the supermarket as it will just be the wife and son. Yesterday around 2pm (pacific), I dropped it into a brine flavored with Maker's Mark, apple cider vinegar, brown sugar, and molasses. I'll take it out of the brine this evening and rub it down.
Here are the first photos. More to follow as the smoke progresses!
Trimmed and ready for the brine.
The baby is in the bath water!
As I said, tonight, I'll pull it out, rub it down and set it in the refrigerator overnight. My goal is to get 'er on the smoker by 9am and smoke until it reaches 200-205 degrees before pulling it off, wrapping it, and resting it in a cooler for a couple of hours. Then I'll pull it and simmer it down with a vinegar finishing sauce. If we are having people over, I'll do the pull the pork a day ahead, then on the day the people come over, put the pork into a cast iron dutch oven and put the oven on the grill so the pork can simmer in the finishing sauce right on the grill. Not sure if it makes a difference in taste, but the guests love the presentation
More to follow......