Pork Butt brine for Pulled pork.

[Elf@shore]

Quick question ?
Going to smoke on a pellet grill @ 250.
With a water pan ,either below or next to it.
Dry brine:
Do I salt and pepper or add all the spices at once?
I used to put in a ziplock and did all the rub in the fridge for a night or longer? not sure if there is a better way ?
Should I dry brine salt and pepper on a rack open air in the fridge?
Then add rub later for a few hours on on to the Pellet pooper?
Its almost 4 lbs, Boneless butt Pork roast.
I want to do the dry brine early this morning and into the fridge !
What do you all think ?
Appreciate any thoughts?
Yup its late?, most are winding down for the weekend or asleep...00000
I went with a dry brine on a rack, in the fridge, using SPOG.
See what tomorrow brings!?

 

[kilo charlie]

I would put your water pan below if you have to space. The water pan will help contain all the fat that drips off.

I'm not sure why you would want to salt and pepper it and then add a rub later.. a lot of rubs are salt based, so you'll need to be careful about the salt content.

Since you've already added SPOG - there's really no need to add additional rub.

 

[Elf@shore]

I would put your water pan below if you have to space. The water pan will help contain all the fat that drips off.

I'm not sure why you would want to salt and pepper it and then add a rub later.. a lot of rubs are salt based, so you'll need to be careful about the salt content.

Since you've already added SPOG - there's really no need to add additional rub.

Hi!
I am new to this brine concept.
Have done Pulled Pork on a gasser.
Pellet pooper is also new to me,
Yes I will use a drip pan with racked Pork.
I am thinking of using a can of Cherry Coke for the drip pan!
Might also add a sliced Valdia onion and garlic to the pan.
I will add a rub of other spices before it goes in.
Paprika, cayenne, brown sugar, oregano, not sure what else?
I don’t use Rubs , I make my own.

 

[kilo charlie]

I'm not sure what you're doing is actually considered a brine?

If you're going to use that same pan to pull the pork in, that would be fine, but adding soda to it won't actually do much. If you are thinking the soda will add flavor to the pork later on when you pull it, you'll have to break the surface tension of the liquid every 30 minutes or so. It's going to collect a lot of ash from the pellets and the "smoke" will just sit on top of the liquid and not be very pretty or tasty.

The extra spices are only going to flavor the outside of the meat and not penetrate much. you'll have to add the same mixture to the meat after it's been pulled to get the flavors throughout.

I hope you report back when it's done and let us know how it turned out.

 

[schlotz]

Pork butts don't really need extra moisture due to their fat content but it won't hurt. Doubt the flavoring in the liquid will do much vs plain water. The spices for the rub are endless so its up to your tastebuds. As far as brining goes, for next time consider a wet brine for 15 hours or so. Here is one I recommend for those first starting out. It's a slightly modified version from Alton Brown and has always pleased whoever we've served it to.

So you want to try smoking your first Pork Butt

There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever...

www.smokingmeatforums.com

 

[in. pred]

i like to inject and rub them a day or two in advance. buts are real moisture forgiving but can be enhanced in flavor department. cook up a flavorful low salt brine and inject it and soak in it. if you inject a true strength salt brine it will be too salty. you dont need the heavy salt for moisture retention so leave it out. imo rosemary and thyme + anything else. lol

 

[Boris1]

It’s a pork butt don’t over complicate it … rub it heavily with watever you like …. Smoke it… shred it up …. Test taste, if it’s not good enough for you add the seasoning over it again … as others have stated an outside rub with only penetrate so far so if you want it to wet brine you’d have to do it for a couple Days to ensure it gets all the way through

 

[zwiller]

It's true, rub it good and smoke it and it WILL be tasty. That said, mine will wipe the floor with it (deliberate Myron Mixon talk LOL). Smoked 10 butts for daughter's grad party. Did each one each weekend and tried something different and tasted along the way. Did 2-3 rubbed with famous rubs. Rubbed overnight. Good but NOPE. Decided to try injecting apple juice. WIN. Then added salt WIN WIN. Then I finally caved, bought his book, and did the math to break it down and added STPP. I eventually converted the recipe to a sausage formula done by weight to get super accurate/no waste.

https://www.epicurious.com/recipes/food/views/hog-injection-365433

 

[sandyut]

It’s a pork butt don’t over complicate it … rub it heavily with watever you like …. Smoke it… shred it up …. Test taste, if it’s not good enough for you add the seasoning over it again … as others have stated an outside rub with only penetrate so far so if you want it to wet brine you’d have to do it for a couple Days to ensure it gets all the way through

Yup, this! I just rub it good and toss it on the smoker at 275 till probe tender all over, rest it a couple hours, shed and eat / store.

 

[Elf@shore]

It’s a pork butt don’t over complicate it … rub it heavily with watever you like …. Smoke it… shred it up …. Test taste, if it’s not good enough for you add the seasoning over it again … as others have stated an outside rub with only penetrate so far so if you want it to wet brine you’d have to do it for a couple Days to ensure it gets all the way through

Pulled pork Butt:
I did a custom Dry rub .
Dried off the Pork Butt.
Did the dry rub heavy and added to any crevices'.
Put Butt in a ziplock bag in the fridge for 2 days, flipping the bag over.
End result the Butt had plenty of moisture , almost like a wet brine !
Put on my pellet @ 250 on a rack with a pan and Apple juice .
Pulled when it was Probe tender.
Let it sit
Shred eat it !
Done it a few times, no issues.
On both a gasser and a pellet .
YES!?
SIMPLIFY IT !