10 lb. pork butt ready for smoker

[gregbooras]

Brined pork butt for 10 hours, injected, you can see the increase of size after the injection.

This will go in the smoker around 10:00 pm tonight.

Here is my recipe for this smoke.

Smoked Pulled Pork Brined & Injected (Really Good)

Ingredients
1 Whole Boston butt, bone in 10 – 3.4 oz. Cherry/2.2 oz. Hickory wood

Brine Ingredients:
96 oz. water
3/4 cup fine sea salt
½ cup brown sugar
8 cups ice
1 t. #1 pink cure

Dry Rub:
My special dry rub.

Injection:
1 ½ cup apple juice
1 cup water
3 T Moore's marinade.

Directions
Place Boston Butt in brining bucket with brine and place in refrigerator for 10 hours.

Remove Boston Butt from the refrigerator, drain the brine solution and pat the butt dry with paper towels. Inject the Pork Butt (do not inject on the bottom fat cap) apply yellow mustard and then the rub.

Place on the second shelf of the smoker (fat side down) and set smoker to 225 degrees. Remove from smoker when butt hits 195 degrees. Double cover butt in foil and place in a cooler covered with towels for 2 hours.







Greg

 

[jcboxlot]

Looking forward to pictures when done.

Fat side down?  You might get some descent on that option.

 

[gregbooras]

Looking forward to pictures when done.

Fat side down?  You might get some descent on that option.

Fat side up/down.....

When I inject a butt, I do not inject the fat side, so fat side down!

Greg

 

[DivotMaker]

Looks great, Greg, but you should try getting some spices in that brine!  Adding onion & garlic powder, cayenne, and some apple cider vinegar, really kicks up the flavor profile!  You have a great utilitarian brine (gets the job done), but you can do so much more to the flavor with a brine.

 

[gregbooras]

Tony,

I am always looking to improve the end results....

Here is my brine

Brine Ingredients:
96 oz. water
3/4 cup fine sea salt
½ cup brown sugar
8 cups ice
1 t. #1 pink cure

How much onion & garlic powder, cayenne, and some apple cider vinegar should I add next time.

Thanks in advance.

Greg

 

[DivotMaker]

Tony,

I am always looking to improve the end results....

How much onion & garlic powder, cayenne, and some apple cider vinegar should I add next time.

Thanks in advance.

Greg

Hey Greg, try this brine, and let me know what you think.:

Brine for Boston Butt

 

[Libohunden]

I've never injected a brisket or a butt. But been thinking about it. My thoughts are, it's hard to improve upon great... But it is possible!!

 

[pargolfr2003]

I get a little jealous every time I see that bad ass injector. I have the stainless steel syringe type, which works just fine but I'd rather have the gun.

 

[gregbooras]

I get a little jealous every time I see that bad ass injector. I have the stainless steel syringe type, which works just fine but I'd rather have the gun.

Tim,

The gun is great, you never need to refill when doing a butt or a brisket.

Greg

 

[BedouinBob]

Greg, you may have said it some where else but what is your rub recipe?

 

[gregbooras]

Greg, you may have said it some where else but what is your rub recipe?

Hey Bob,

Here is the rub recipe.

http://smokinitforums.com/index.php?topic=3133.0

Greg

 

[gregbooras]

Tony,

I am always looking to improve the end results....

How much onion & garlic powder, cayenne, and some apple cider vinegar should I add next time.

Thanks in advance.

Greg

Hey Greg, try this brine, and let me know what you think.:

Brine for Boston Butt

Hey Tony,

I try to keep my brine simple since I usually inject also and don't want to take away from the taste of the meat. I do like the idea of adding some onion, garlic and cayenne to the brine. I will give it a shot in the next week or so and let you know the results.

Question, do you use this on everything you brine?

Greg

 

[gregbooras]

Wow this baby took forever to come up to temp and for the last hour I cranked up the heat. The 10 lb. butt took 17 hours and 45 minutes. I splashed it with a mix of apple juice and water and wrapped in foil. It is now resting in the cooler with towels, it looks good and man I am ready to give it a try!



Greg

 

[SuperDave]

That looks incredible, Greg.  Microsoft has really got to get the smellavision thing figured out. 

 

[gregbooras]

Dave,

I believe version 12 of Windows will offer that 

But if it tastes half as good as it looks..... I will be happy.

Greg

 

[gregbooras]

Wow this was this was the best butt I have smoked and the longest, over 17 + hours.

Very juicy and the flavor was amazing. Lynn my better half told me this was really good, which is a really high five... I also shared with my smoking buddy and his family and he said this was the best he has ever tasted....

I also beer brined some fries for dinner and a killer salad.


So I would rate this as 8-9 and hope to do again in the near future.









Greg

 

[jcboxlot]

Pork killer machine comes through again.

Looks great and tasty. 

 

[DivotMaker]

Spectacular, Greg!  Simply spectacular!! ;D

 

[DivotMaker]

Question, do you use this on everything you brine?

No.  I have a few different brines, for different meats.  I try to match the flavoring additives to the type of meat.  For example, I use orange juice in my poultry brine to add a hint of citrus flavor!  No rules on what you add - it's just to "enhance" the wonderful flavor of the meat!

 

[BedouinBob]

Nice looking dinner Greg!