Hey Y’all – I’ve been experimenting with brines for a butt marinade. Believe or not I have experienced very good results in terms of a tasty and moist Boston Butt.
The brine recipies vary and I will be happy to share them, just ask.
The butts are smoked at 225 degrees for approx one hour per pound.
Smoke consists of half hickory and half apple.
The butt gets basted with apple and oil once every 1 1/2 hour.
I didn't inject the most recent but - this was a mistake I won't make again.
Just thought I would share this in case someone was thinking about trying something different.
The brine recipies vary and I will be happy to share them, just ask.
The butts are smoked at 225 degrees for approx one hour per pound.
Smoke consists of half hickory and half apple.
The butt gets basted with apple and oil once every 1 1/2 hour.
I didn't inject the most recent but - this was a mistake I won't make again.
Just thought I would share this in case someone was thinking about trying something different.
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