1st Brined Butt in the #1

[1stlink]

Twin pak of butts, Smoke one and freeze the other. I'm planning on copying Divot's brine recipe. Butt is about 8.6 lbs. 2 part question: I'm looking for guidance for how long to brine in my Jr brine bucket and how long to refrigerate after removing from brine and applying the rub?

My previous 2 butt smokes (9 lbs)took about 16 hours in my #1 so I plan on starting my smoke about 9 PM or so. I need to back schedule from there...

Thanks all

 

[DivotMaker]

Hi 1st!

I brine a butt that big for 12-13 hours.  I remove it from the brine, give it a good rinse and pat dry.  Next, slather with yellow mustard and apply the rub.  I leave it on the counter until I get the smoker ready (foil and wood), then straight to the smoker.  I find a longer rest in the fridge isn't necessary after brining.  Simple and easy!

 

[1stlink]

Thanks Tony, I hadn't figured that long for the brine as I guess that I was thinking ribs.. 12+ hours it will be. I'll let you know how it goes, with pics.
My plan is to mix brine tonight, refrigerate overnight, Put Butt in brine early AM, remove 12/13 hours later, rinse, pat dry, rub, and start smoking around 9 PM.

I have to work around a couple of commitments so this smoke may be 1 or even 2 days delayed.. No hurry.

Thanks again for the response...

Ralph

 

[benjammn]

Yay! fun smokes to be had with the brine method. I have done a quick cool on a brine by adding ice to the mix to get it down to temp for placing in the butt. But if you are going to wait to do it then that won't be needed.

Make sure you post up some pics.

 

[DivotMaker]

Sorry for the delay, Ralph!  Hard to wait for a good smoke like you have planned!   Let me know what you think of the pulled pork brine method! 

 

[1stlink]

Slight delay in game plan.. Brine is chilling now and I'll add the butt in the AM. Start smoking late tomorrow evening. Pic is of my brine ingredients. Secret ingredient is the spiced rum, lol...

 

[DivotMaker]

Sorry for the delay, Ralph, especially with THOSE ingredients!!  Be sure to post your brine recipe, in the Brine section, for all of us to see! 

 

[1stlink]

Long time no post. We have had some Guests from up north come down here to thaw out and I've just been busy doing whatever..
Anyway this butt turned out great, best yet for me but I do not have a lot of experience. The Brine made for a very tasteful and juicy pork butt. I am a true believer in the Brine method of smoking and will continue using my Briner Junior
My smokes continue to take much longer than most I think. This was another 18 + hour butt. I Continue to see smoke coming out the door on both upper corners. I'm wondering how much heat I lose at those points.
As I said above the butt turned out great and we enjoyed a feast that day. HowEver a few days later on Warmup I added some sweet baby Ray's and chicken stock... Big Mistake as the meat turned mushy. Tasted great but didn't have any consistency... I had done that before on previous smokes and did not have the same results as I had with this brined butt. Hmmm.

 

[DivotMaker]

That's a great-looking butt!  To reheat, I like to put just a bit of water in the bottom of a pan, add the pork and simmer slowly until warm.  Works great in crock pot, too!

 

[1stlink]

Thanks Tony and I will use your advice for reheats in the future..  ;D

 

[DivotMaker]

Trial and error, man!  Ruined some good pulled pork in the microwave!   Just like smoking it...low and slow is the way to go! ;D

 

[Paul Case Luca]

What about placing in a vac seal container. Then dropping that in hot water?

 

[NDKoze]

What about placing in a vac seal container. Then dropping that in hot water?

I have done this and it works awesome. I had some PP that was vacuum-packed and in the freezer. I let it unthaw in the fridge for a day and just threw the whole pack in a pot of water at a low boil. I got busy and kind of forgot about it, so I am not sure how long it was in there, but it came out just as it did when I first pulled it.

In my case I thawed in my fridge overnight because I had time, but I am guessing you could put a frozen vacuum-pack in the water and slowly thaw/reheat as well.

Great suggestion!

 

[1stlink]

I don't have a Vacuum sealing device yet but you guys just gave me another reason to buy one... Thanks, good idea.. ;D

 

[NDKoze]

With all the awesome meats that you are going to be smoking you may need it. There are a few threads that users have created on this board on the different brands and models.

I just have a mid-range Food Saver machine and it works great for what I use it for.

 

[DivotMaker]

I'm sure it's totally safe, but I'm a little nervous about heating the plastic bags in boiling water.  I never thought about it until all of the info came out about the chemicals that are released from plastic water bottles that get too hot.  I don't know, probably just an unfounded fear.  That's the only reason I haven't tried it!

 

[Walt]

I believe most of these vac sealer systems are set up to be able to use with sous vide.  However I would check the bags you use prior to useing this way.

 

[NDKoze]

Like Tony said, you will want to check with the manufacturer of your vacuum sealer bags. The Food Saver brand bags that I use list the following on their web page:

FoodSaver® 11 Inch Rolls let you create custom-sized bags to package and protect food and non-food items using your FoodSaver® Vacuum Sealing System. Made from the exact same material as our bags, FoodSaver® Rolls give you great flexibility. Simply cut a piece to your desired length, seal one end, fill, and then vacuum seal. Channels and multi layer construction blocks moisture and oxygen and makes the bags strong enough to simmer and microwave. BPA free.

• 11" x 16' roll
• Multi-ply material prevents freezer burn
• Specially designed channels block oxygen and moisture to maximize air removal
• BPA free
• Simmer and microwave safe

 

[DivotMaker]

There you have the answer, Gregg!  Thanks - guess I could have checked their website! ???  BPA is what I was thinking about!

 

[drippings]

I love the idea for reheating in vac paks and hot water!  I have a vac and plenty of paks, so I will put it to use for reheating.  Thanks.
I guess we can call it sous vidaque!