Smoking a pork butt this weekend.

[geezer]

I had intended on doing a brisket this weekend but Hy-Vee had pork butts on sale for .99 cents per pound, so...

Made up a batch of brine yesterday morning and put the butt in last night. I'll get this on the smoker first thing in the morning. 

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This is just the simple brine I generally use.

This batch consisted of:

One and a half gallons of water.

One and a half cups kosher salt.

One and a half cups white sugar.

5 or 6 bay leaves.

Handful of pepper corns.

Heat until almost boiling, cool to room temp. Add pig and refrigerate. 

 

[pc farmer]

Interesting, I have never brined butts.

 

[geezer]

Interesting, I have never brined butts.

I've convinced myself that it does help with moisture retention. 

That said; I also think it takes 36 to 48 hours of brine time before it helps much. 

 

[tropics]

Interesting

Richie

 

[dukeburger]

I brined a pork butt once for 24hrs and I didn't notice anything, good plan going 36-48. I'll be watching 

 

[geezer]

Decided to go ahead and make beans as a side for the pulled pork on Monday. 

Good ol baked beans with bacon and some white oak smoke. 

Had the kids help a bit.

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• geezer
• Mar 4, 2017

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• geezer
• Mar 4, 2017

smoked baked beans March 4th 2017 003.JPG

• geezer
• Mar 4, 2017

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• geezer
• Mar 4, 2017

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• geezer
• Mar 4, 2017

These are off the grill and cooling. Damn, they smell amazing. 

 

[SmokinAl]

The beans sure look good!

Good luck with the butt!

Al

 

[geezer]

 
The beans sure look good!

Good luck with the butt!

Al

Thanks, Al. I put the butt on at about 2:00 this morning. I had woken up and thought; why not?

Its in foil now with a smidgen of apple juice. It'll probably be done around 1:00 I'm guessing. Just depends on when it hits the magic 203 degrees. 

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• geezer
• Mar 5, 2017

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• geezer
• Mar 5, 2017

 

[dukeburger]

Looking good!

 

[geezer]

 
Looking good!

Thanks, Duke. 

 

[tropics]

Should be almost done now

Richie

 

[geezer]

 
Should be almost done now

Richie

It was at 196 degrees IT about 2 minutes ago. 

Been sort of a slow cook but not the slowest I've had I guess. 

 

[geezer]

Okay, finally hit 203 IT. Pulled it and am letting it cool. 

Lets see, an 8 pound Boston butt took 12 hours and 15 minutes to cook at 225. About an hour longer than I would have guessed, but whatever.

I like doing them this way. The bone will slide right out, it'll be juicy and it'll be very tender. 

pork butt done March 5 2017 002.JPG

• geezer
• Mar 5, 2017

I'll combine the pan drippings with some BBQ sauce and about a tbs of apple cider vinegar, heat than on the stove and serve it on the side when we make our sammiches. 

 

[geezer]

Okay, pulled the pork butt and made some pan drippings sauce. So good. 

Pulled the pork butt and sammich March 5 2017 003.

• geezer
• Mar 5, 2017

Pulled the pork butt and sammich March 5 2017 004.

• geezer
• Mar 5, 2017

 

[dukeburger]

Your patience has been rewarded, nice job.

Points!

 

[pc farmer]

That looks so good.

POINTS

 

[crankybuzzard]

I'm late, but I like what you did there! I'll bet the beans were almost a meal them selves!

 

[b-one]

Tasty looking pp!Thumbs Up

 

[geezer]

Thanks guys, we really enjoyed this.

I shouldn't have went back for that 3rd sammich. 

 

[geezer]

oh, one other thing; white oak worked really well with this cook. I usually only use oak on brisket.