Author Topic: Brined Pork Butt for Pulled Pork  (Read 232304 times)

azbohunter

  • Sr. Member
  • ****
  • Posts: 100
  • I eat, therefore I hunt and fish!
Re: Brined Pork Butt for Pulled Pork
« Reply #270 on: February 15, 2018, 11:27:48 AM »
Got the BB in SI 3 at 5:45AM after rinsing well and adding liberal coating of yellow mustard and Jeff's Rub. Made foil boats for the chunks, 3 oz of cherry and 3 oz of hickory, added apple juice to the foil water pan and turned the Auber on and walked away!
At 9:20 things seem to be going smooth, only thing I have noticed is the difference in temp in the unit itself. The Auber is set at 225 and holding as expected, the probe located near top, center, rear. Also have a Maverick 732 hanging in the interior near front left corner below the shelf the BB is on. Innitially there was about 30 degrees difference in temp with the probe below meat and closer to heating element being the hotter of the two. That difference is now about 25 degrees and the IT of BB is 153 on one and 149 on the other after nearly 4 hours. I would expect as meat comes closer to set temp of 198 the differences in temp in the SI 3 will even out. 
« Last Edit: February 15, 2018, 11:57:14 AM by azbohunter »
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

SuperDave

  • Hero Member
  • *****
  • Posts: 2782
  • Officially Retired
Re: Brined Pork Butt for Pulled Pork
« Reply #271 on: February 15, 2018, 04:42:47 PM »
Looks good Dick.  Is it getting close or resting already? 
Model 4, Harrisville, Utah

azbohunter

  • Sr. Member
  • ****
  • Posts: 100
  • I eat, therefore I hunt and fish!
Re: Brined Pork Butt for Pulled Pork
« Reply #272 on: February 15, 2018, 06:41:16 PM »
183....I'm resting. Hopefully yet tonight :)
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: Brined Pork Butt for Pulled Pork
« Reply #273 on: February 15, 2018, 07:14:13 PM »
Enjoy the rest while the meat climbs out of the stall!
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

azbohunter

  • Sr. Member
  • ****
  • Posts: 100
  • I eat, therefore I hunt and fish!
Re: Brined Pork Butt for Pulled Pork
« Reply #274 on: February 15, 2018, 10:12:34 PM »
Perfect timing, pulled it out at half time of the Sun Devils-Wildcats BB game. Double wrapped in heavy duty foil and and a blanket and into the cooler until after the game. I will try to remember to take a picture of the finished product before and after pulling. I will say this, I was afraid it was going to fall apart trying to get it on the foil. Expectations are high..Go Devils
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: Brined Pork Butt for Pulled Pork
« Reply #275 on: February 15, 2018, 10:26:33 PM »
Tell me you pinched a piece of the bark before putting it to bed.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

azbohunter

  • Sr. Member
  • ****
  • Posts: 100
  • I eat, therefore I hunt and fish!
Re: Brined Pork Butt for Pulled Pork
« Reply #276 on: February 16, 2018, 12:34:41 AM »
Nope...no cheating but now that it has rested for an hour or so I pulled it, put some finishing sause on it and put it in the fridge. Gonna make great sandwiches while I'm camping/fishing the next three days. I do have to say my wife and I both had a few samplers, she said it was as good as any that I had made before, it is good, very moist, very tender and plenty of bark. Some parts were quite firm and there were spots that were almost too soft I thought, but I would guess that was the meat. I bet there won't be any left over when we get home :)
Thanks for the help along the way!
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: Brined Pork Butt for Pulled Pork
« Reply #277 on: February 16, 2018, 11:04:15 AM »
Congrats on a good smoke. Looks real tasty. I’ve never done a brisket or a butt that was 100% intact when it got wrapped. Somehow a small piece always managed to ‘fall off’. Right tasty stuff.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

SuperDave

  • Hero Member
  • *****
  • Posts: 2782
  • Officially Retired
Re: Brined Pork Butt for Pulled Pork
« Reply #278 on: February 16, 2018, 11:13:26 AM »
What did your total cook time end up being?
Model 4, Harrisville, Utah

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Brined Pork Butt for Pulled Pork
« Reply #279 on: February 16, 2018, 07:38:32 PM »
Awesome job, Azbo!  I just never get tired of brined butt success stories! 
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

azbohunter

  • Sr. Member
  • ****
  • Posts: 100
  • I eat, therefore I hunt and fish!
Re: Brined Pork Butt for Pulled Pork
« Reply #280 on: February 19, 2018, 07:44:54 PM »
What did your total cook time end up being?
Dave, I put it in at 5:45AM and pulled it out around 9PM so 15 hours. Made great sandwiches but would like more smoke flavor. I used 3 oz cherry and 3 oz of hickory. Next time I might do straight hickory or do 3 cherry and 6 hickory.
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

SuperDave

  • Hero Member
  • *****
  • Posts: 2782
  • Officially Retired
Re: Brined Pork Butt for Pulled Pork
« Reply #281 on: February 19, 2018, 11:47:52 PM »
I use 8 oz. on my butts and brisket. Hickory and pecan on butts and hickory and oak on briskets.
Model 4, Harrisville, Utah

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Brined Pork Butt for Pulled Pork
« Reply #282 on: February 21, 2018, 08:42:57 PM »
Azbo, I love cherry on pork, but find the best flavor with a blend of hickory.  Like Super Dave, I use 7-8 oz on a butt, so I use 4 of each. 
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

azbohunter

  • Sr. Member
  • ****
  • Posts: 100
  • I eat, therefore I hunt and fish!
Re: Brined Pork Butt for Pulled Pork
« Reply #283 on: March 24, 2018, 10:47:34 AM »
I use 8 oz. on my butts and brisket. Hickory and pecan on butts and hickory and oak on briskets.
Azbo, I love cherry on pork, but find the best flavor with a blend of hickory.  Like Super Dave, I use 7-8 oz on a butt, so I use 4 of each.
Thanks SuperDave and DM..next time that is what I will do, little more wood!
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

Smoky Dawg

  • Newbie
  • *
  • Posts: 14
  • Glenn
Re: Brined Pork Butt for Pulled Pork
« Reply #284 on: June 20, 2018, 05:56:06 PM »
Any reason why you shouldn't make this up and refrigerate a few a few days in advance ?
Glenn from the Smoky Mountains of East 10-E-C
SI Mo.#1 - Char-Griller Pro - Masterbuilt