Here we go! Side-by-Side Comparison: Bark Vs Salt Dry Brine

Discussion in 'Pork' started by grillmonkey, Oct 11, 2014.

  1. grillmonkey

    grillmonkey Smoking Fanatic

    One Boston Butt, cut in half. One half coated in mustard and liberally sprinkled with Blues Hog Dry Rub Seasoning (makes a great bark). The other half dry-brined with Kosher salt. I have done pulled pork both ways, and some of my peeps have claimed a preference of one over the other, so this will be the beat-all-to-end-all to crown a winner once and for all. This will sit in the fridge over-night, and I will re-apply the Blues Hog and a little salt in the morning before it goes on the smoker. Also, I'm going to go one step further and quarter each half and sauce it after it's done. So, I'll end up with four bowls; 1/4 salt brined, 1/4 salt brined with sauce, 1/4 barked with Blues Hog, and 1/4 barked with Blues Hog and sauced.


    The sauce? My old Great Uncle Doug's simple recipe that earned him a living all of his life as a BBQ restaurant owner. I'd tell you the recipe but it is so simple you'd think; "It can't be that good, it's too simple."

    This is going to be smoked in a side-fire-box smoker with red oak wood only. I'm still debating on whether I will foil at the stall. I probably won't. The plan is for 250 degrees for the entire smoke until I reach an IT of 205, then foil and rest for an hour or two and pull.

    All criticism, critiques, and comments are welcome. Your remarks are how I learn to smoke![​IMG]

    I will post pics and play-by-play tomorrow when I fire up the smoker.
     
  2. grillmonkey

    grillmonkey Smoking Fanatic

    Firing up ol smokey.

     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    Meat is on.

     
  4. grillmonkey

    grillmonkey Smoking Fanatic

    Got some thin blue smoke going.

     
    Last edited: Oct 12, 2014
  5. grillmonkey

    grillmonkey Smoking Fanatic

    Temp is looking good.


    It has been on 50 minutes and the smell coming from the smoker is intoxicating.
     
  6. I'm out hunting and because of you I'm going to go home and cook some ribs..lol.. (No time for butt).

    Smoke on! I have a feeling it'll all taste great
     
  7. I'm a bark guy on my shoulders.... but am intrigued at whats about to come... nice looking smoke!
     
  8. grillmonkey

    grillmonkey Smoking Fanatic

    Rifle season for deer doesn't start until next weekend here in Southern Georgia. I have a blind set up on the other side of the pond all ready to move into next Saturday.
     
    Last edited: Oct 12, 2014
  9. I vote that they both are tasty[​IMG].

    Happy smoken.

    David
     
  10. grillmonkey

    grillmonkey Smoking Fanatic

    Y'all, this stuff is starting to smell good. I may starve before it's ready!

    It's starting to look good, too.
     
    Last edited: Oct 12, 2014
  11. It looks good. Now keep the lid shut [​IMG].

    Happy smoken.

    David
     
  12. grillmonkey

    grillmonkey Smoking Fanatic

    It's in the stall.

     
  13. icyhot

    icyhot Smoking Fanatic

    Looking good. When is it gonna be ready. Always up for some q
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The sauce? My old Great Uncle Doug's simple recipe that earned him a living all of his life as a BBQ restaurant owner. I'd tell you the recipe but it is so simple you'd think; "It can't be that good, it's too simple."


    All criticism, critiques, and comments are welcome. Your remarks are how I learn to smoke!:
    a38:





    I think you should share the recipe... Our members share their ideas to help you cook better......
     
    Last edited: Oct 12, 2014
  15. icyhot

    icyhot Smoking Fanatic

    I second that motion
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    This has to be a criminal offense No Beans in the Pan!

    Thanks for sharing looks real good.
     
  17. grillmonkey

    grillmonkey Smoking Fanatic

    It's out of the stall!
    I'll have to go look for ol Uncle Doug's recipe.
     
  18. java

    java Smoking Fanatic

    That does look good!
     
  19. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Thumbs Up
     
  20. Strange looking smoker. I don't have a alternator on any of my smokers[​IMG].

    Happy smoken.

    David
     

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