1st try @ brined butt for pulled pork

[Northener]

Giving it a go today
7lb butt: used the sticky recipe for brining, had to make a few changes,being I did not have on hand. Used chili powder instead of cayenne and no #1 cure.
Brined overnight in a 2lb crock covered with saran wrap, took out and rinsed off, rubbed yellow mustard and used a mixture of rubs,just to get them gone. about equal amounts of Jrs #19 rub and Famous Daves.  I normally use my own rub made from a recipe from another BBQ site.
Put a mix of apple and hickory in along with apple juice for added moisture.
Hooked up the Maverick 732 and let r go.

 

[elkins20]

Did you keep the crock in the fridge or in a cooler with ice to keep the temp. around 40 degrees? Did you use any type of salt in your brine mixture? Most of the recipes here have the pink cure in them. Good luck don't forget pictures and welcome from Kansas City.

 

[SuperDave]

Northener, good luck with the smoke.  When are you thinking of serving it?  If later today, you might have to do a wrap. 

 

[Northener]

yes to the salt 1 1/8 cup kosher salt
put the crock in fridge  about 20 hrs.

Wrap after or during smoke process?  I was reading of one method, the guy wrapped at IT of 160 and then smoke to a IT of 195

I am thinking I would go to IT of 195-200 no peek and then foil wrap place in cooler to rest for a hour .. Does that sound Ok

Thanks.

 

[elkins20]

Hey Northern, Either way is fine, when I did my BB I just let it go to 195 as I was going to pull it for pulled pork. When I did my brisket I pulled it at 165 and put it in an aluminum pan, added the remainder of the injection liquid I had around the edges of the brisket, and put foil over the top and crimped it to the sides.  Here is how I did mine.
http://smokinitforums.com/index.php?topic=3747.0

 

[SuperDave]

If you go no peek, there is a high likelihood you won't eat it today.  It could easily go 12+ hours plus resting period.  Wrapping at 160ish and putting back in at 240 - 250 will give you a fighting chance of having it for dinner tonight. 

 

[Northener]

Thanks for the advice guys  appreciate it very much.

So, it looks like I will dbl aluminum foil wrap at IT of 160 and place back in the #2 and let it go for IT of 195-200.  I plan to place in cooler to rest, thinking for a hr, This is going to be for pulled pork.

 

[elkins20]

Hey Northern, First could you add your name to the signature list. That way we know who we are talking too. It is a friendly bunch here, this is like no other forum you will find. Second what temp. are you smoking/cooking at? If you are using 225, you might raise it as Dave suggested to 240-250. If you are at 235 and have not hit 160 than raise it now. I hope you will finish in time for supper.

 

[Northener]

6 hrs in 160  raised temp to max  foil wrapped  probe back in same hole  we will see  The maverick is reading 270 at the moment  Il  keep an eye on that.


Signature list??????  what is that?  I see what I can do, somewhat challeged in that dept.

 

[swthorpe]

Sounds like all is going to plan!  Click on the Profile tab at the top of the forum and you can add a signature line...  don't forget the pics!

 

[Northener]

Testing my signature

 

[Northener]

Pics  I have not figured that one out yet  sorry  but will give this a try,  this is a pic of a previous smoke

 

[swthorpe]

Perfect, Jim, signature looks great!  You have arrived!    Let's know how the current smoke works out.  I have steaks and shrimp (2#s) ready for the smoker at 4:30pm today, followed by shrimp scampi with the left over shrimp tomorrow night.  Can't beat the SI smokers!

 

[Northener]

IT stalled a little after the foil wrap, climbing slowly now, at the moment its 163 IT

Keeping fingers crossed, but beings its Sat, no worries, just me and the misses, no crowd to please. Otherwise Id be like a cut cat,  Ill stay up till the wee hours if necessary 8)

looking forward to the difference a brine makes.

 

[Northener]

Ok  2 1/2 after foil wrap  IT is 192    IT has climbed faster last 1/2 hr or so  smoker has reach 277 at its highest point.

My ?  what would be wrong with reaching 200 and turn smoker off letting butt sit in smoker to meld smoke flavors and redistributr internial juices instead of removing anf placing in  a cooler  or am i missing something important here?

 

[DivotMaker]

Jeff, hold it to rest in a cooler covered with towels.  If you leave it in the smoker, it will probably overcook.  These smokers are so tight, they just don't cool down fast enough!  If I "hold" finished meat, at 140, I open the door long enough for the smoker to cool to that temp, then close and hold.  In your case, best to remove and rest in the cooler for an hour.

 

[Northener]

Tony  thanks

 

[DivotMaker]

Where you from in MN, Jeff?  Wife's from Mpls, so just curious.

 

[elkins20]

Hey Jeff welcome from Kansas City. You might check this post out: http://smokinitforums.com/index.php?topic=780.msg1853#msg1853
As several people use a pocket them. to double check the meat before pulling it. This is what I use: http://www.thermoworks.com/products/low_cost/rt301wa.html
it works really well. +1 on Tony's post about leaving in rather than pulling and letting rest in a cooler.

 

[Northener]

Tony  from west central mn.

To all  thanks  sorry no pics ( things got a little hectic with children and grandchildren)  canning salsa at the same time  :  whew need a time out!!

definitely a good measure above just a rub. I will  brine my pulled pork from now on, very moist, outstanding flavor, with good smoke flavor without being overbearing.  This was sort of a experiment beings I used a couple different rubs.

Turned out great IMHO

Thanks again to all that helped  Never would have made it without your advice!!