Boston Butt, to brine or not to brine?
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Austin Smoke it Baby, Smoke it!
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calldoctoday well let us know if you ever have to come to Wichita for anything! I am sure I can find it cheaper somewhere else though I tried E-bay and that was $24.99!
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calldoctoday well let us know if you ever have to come to Wichita for anything! I am sure I can find it cheaper somewhere else though I tried E-bay and that was $24.99!
Jonathon I will definitely keep you in mind & you just never know where i could end up. But, mostly these days it ends up in the south east, but sometimes I get a surprise & if I get one you way, I will remember you. $16.99 & $24.99??? This stuff is good, but someone is making too much profit.
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I have never brined ir injected. All my pork comes from sams club and is IBP a division of Tyson and has a good fat cap. Rub with 50/50 cookshack rib rub / spicey chicken rub and in the cookshack it goes until itemp is 195deg. Then shred and sweet baby rays original. Will make your tongue slap your brains out!
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I have brined the butts before smoking them & they are nice, especially when I had that little Alabama trick to the brine. On the other hand, I have just smoked them straight up too, with a dry rub only & was just as satisfied. The brined may have been a bit moister, but the straight up had that candy like taste on the outer edges. Has anyone else tried brining the butt & what are your thoughts on each method?
calldoctoday I have never brined a pork butt. We used to inject them when we competed, but that was to impact as much flavor as we could in a small bite that a judge would take. For cooking at home, I don’t inject. But I do like more bark for pulled pork sammiches. So before cooking, I’ll remove the bone and butterfly the pork butt to get more surface area. I’ll slather it with mustard then apply black pepper and Head Country rub and into the smoker at 250 till it reaches about 165 internal temp. Then I’ll wrap it in double-layer of HD foil with a stick of butter on the top of the butt and sprinkle a good amount of brown sugar and more Head Country rub around the butt (on the foil, not directly on the butt) and then I’ll pour in about 1/4 cup of Old Orchard Apple Strawberry Banana Juice Cocktail. Wrap that back up tight and back into the smoker – I’ll take it to 202 if I’m going to be shredding it. When we competed, we would slice the money muscle into medallions – so I’d only take that butt to 190 so it would slice beautifully without falling apart.
It’s probably hard to see my profile pic, but that was one of our turn-in boxes at a competition in Claremore, OK the year we took 2nd place in Pork (the team that took 1st place had a perfect score, so I’d take 2nd to a perfect score any day). Here’s a larger view of that pic.
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sstory I upvoted your post for the use of “sammiches” and because you were nice enough to share your entire recipe for something that I am sure you spent a long time perfecting!
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calldoctoday I have never brined a pork butt. We used to inject them when we competed, but that was to impact as much flavor as we could in a small bite that a judge would take. For cooking at home, I don’t inject. But I do like more bark for pulled pork sammiches. So before cooking, I’ll remove the bone and butterfly the pork butt to get more surface area. I’ll slather it with mustard then apply black pepper and Head Country rub and into the smoker at 250 till it reaches about 165 internal temp. Then I’ll wrap it in double-layer of HD foil with a stick of butter on the top of the butt and sprinkle a good amount of brown sugar and more Head Country rub around the butt (on the foil, not directly on the butt) and then I’ll pour in about 1/4 cup of Old Orchard Apple Strawberry Banana Juice Cocktail. Wrap that back up tight and back into the smoker – I’ll take it to 202 if I’m going to be shredding it. When we competed, we would slice the money muscle into medallions – so I’d only take that butt to 190 so it would slice beautifully without falling apart.
It’s probably hard to see my profile pic, but that was one of our turn-in boxes at a competition in Claremore, OK the year we took 2nd place in Pork (the team that took 1st place had a perfect score, so I’d take 2nd to a perfect score any day). Here’s a larger view of that pic.
sstory That looks good
I have been waiting now for some beef ribs to go on sale so I can smoke a bunch of them & then make broth out of the bones & make some middle of the Winter beef stew or beef & vegetable soup. I just finished two weeks or so of boiling the bones from the smoked turkeys & hams from Thanksgiving & Christmas to make Turkey noodle soup & Ham Bean Soup. That butt really looks good after a few weeks of eating soup. -
sstory That looks good
I have been waiting now for some beef ribs to go on sale so I can smoke a bunch of them & then make broth out of the bones & make some middle of the Winter beef stew or beef & vegetable soup. I just finished two weeks or so of boiling the bones from the smoked turkeys & hams from Thanksgiving & Christmas to make Turkey noodle soup & Ham Bean Soup. That butt really looks good after a few weeks of eating soup.calldoctoday I bet you are ready for some solid food after a few weeks of eating soup.
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calldoctoday I bet you are ready for some solid food after a few weeks of eating soup.
sstory ABSOLUTELY POSITIVELY!
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