PORK BUTT!!!
Pork butt is in sale right now. Please share your fave recipe (Super Dave we expect photos from you!)
Forum Discussion
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.
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.
