Time to start the prep work for my fathers day smoke. This will be a very similar version of my previously posted brined , no rub butt experiment (http://www.smokingmeatforums.com/t/188274/experiment). Last time the butt was brined for 24 hours....this time they are going to get 30+ hours in the brine.
Here's the run down.....
2 beautiful pork butts....The bottom is a frozen 6.5 pounder from save-a-lot that was 99 cents a pound.....the top one is a fresh 10.5 pounder that I just picked up at Food lion for $1.29/lb.
My brine concoction is OJ, Apple Juice, Lemonade, 2 cups of salt, 2 gallons of water and 1 gallon of ice
This process is very simple and it works wonderfully......Here they are in their ice cold bath
Tomorrow night they will go on the 22.5" WSM naked as can be.....there will be no rub, no foil, no spritzing, no mopping......the charcoal, pecan chunks and perhaps a little oak will be all the extra flavor these bad boys need after the brine gets done with them......
Updates to follow......
Here's the run down.....
2 beautiful pork butts....The bottom is a frozen 6.5 pounder from save-a-lot that was 99 cents a pound.....the top one is a fresh 10.5 pounder that I just picked up at Food lion for $1.29/lb.
My brine concoction is OJ, Apple Juice, Lemonade, 2 cups of salt, 2 gallons of water and 1 gallon of ice
This process is very simple and it works wonderfully......Here they are in their ice cold bath
Tomorrow night they will go on the 22.5" WSM naked as can be.....there will be no rub, no foil, no spritzing, no mopping......the charcoal, pecan chunks and perhaps a little oak will be all the extra flavor these bad boys need after the brine gets done with them......
Updates to follow......