Pop's brine. AMNPS with Pitmaster Blend for 5 hrs at 245. Dang good eats.
Smoked Butt
- Thread starter mikelens
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Pop's brine- 1/2 cup salt version. Injected butt every 2 inches on 4 sides. Brined for 13 days. Rinsed for 30 minutes. Dried in fridge for 24 hours. MES 30 running at 245. AMNPS- 3 rows of Pitmaster blend. Had butt tied to allow hanging from top rack with SS hook. 5 lb butt took 5 hours to reach 150. Tender, Juicy and Delicious [emoji]128523[/emoji]
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