PORK BUTT!!!

Big Green Egg
10 to 13 pound butt.
Natural lump charcoal
hickory chips

rub the night before with Nature's seasoning, put on at 0700, restock charcoal around 1100am, keep it at 160-170 the entire day and pull of around 6pm.

My process is usually always evolving but believe in both brining and injecting prior to going into the smoker.

My brine is a fairly typical formula of 1 cup kosher salt per gallon of water with a cup of brown sugar and lots of bottles from the spice cabinet. A small, 12 pack size cooler makes a great brining vessel. Adding a bag of ice easily gets the job done for an overnight brine.

My injection:
1 1/2 cup apple juice
1/4 cup apple cider vinegar
1/2 cup sugar
2 Tbsp Worcestershire
1 Tbsp rub
1 Tsp garlic powder

Simmer until well dissolved. Fully cool and inject with 1/2 oz. / pound.
If you want to add any other aromatics or herbs, simply strain before injection.

After I inject, the pork gets rubbed liberally with yellow mustard and layers of my spice rub.

Once in the smoker, I smoke to approx. 165 internal temp, foil with some more brown sugar, spice rub and some apple juice.



Put back in the heat at 250 degrees until an internal temp of between 195 and 200. Rest in an ice chest with old towels for a couple of hours before pulling. BBQ saucing is best left to each individual IMO.

I do pulled pork pretty much the same as posted above by isitfriday. Usually smoke for the first six or seven hours using apple or pecan, then foil until internal temp is 200 degrees. Wrap in old towels and put in a cooler for an hour or so and then pull. Throw a finishing sauce on the pulled meat plus put the drippings back in (minus the fat) and serve up with BBQ sauce on the side. Vacuum seal left overs and toss in the freezer until later.

My question, though, is where is the sale at??? All can find around here is around $1.79/lb.

So when do we eat? :B

Easy Peasey. Put pork butt in corcopot in the eve.slicedonionon top salt and pepper. Garlic if wanted. On low over night.
Next morn de bone and take out fat. Remove what juice you want. Back in crock pot add bottle of BBQ sauce of your choice. On low for the rest of the day. Walla, best pulled pork ever. DW has been doing this for years.

is it friday yet? wrote:
About 1.5 hours/pound, usually ends up taking 12 ish hours. I usually put the rub on the day before and put the meat on the smoker at 3 or 4 in the morning then go back to bed. I really like doing it this way when camping. I just bought a pork belly today. Going to try and make some bacon.

Sounds pretty easy. And results look amazing!

Florida has a strong Spanish/Puerto Rican/Cuban influence.
Called Pernil, it is very good.
My version is equal parts vinegar and EVOO, about 1/3 C each. A tsp salt per pound of meat, 2TBS dried Oregano, 1Tbs Black Pepper and at least one head of Garlic blended well.

Then poke deep holes with a paring knife and inject into the holes, all sides. Spread remainder over the top.

Preheat oven to 400. Put Butt on rack in roasting pan, put in oven for 20 minutes, then take out, cover with foil, turn oven down to 250 for 3 hours, uncover and cook another 1-2 hours depending on size.

After I shred the meat I pour some of the drippings back over the meat but that's just me.

About 1.5 hours/pound, usually ends up taking 12 ish hours. I usually put the rub on the day before and put the meat on the smoker at 3 or 4 in the morning then go back to bed. I really like doing it this way when camping. I just bought a pork belly today. Going to try and make some bacon.

WOW! That looks delicious!

How long does that take in your smoker?

Just a basic rub on it and then put on my Traeger pellet smoker.

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