Brined Boston butt with Memphis Dust!

[DivotMaker]

OK, gang, I'm finally trying Memphis dust!  I have a 9.6 lb Boston butt that will soon go into my butt brine (lol...sounds funny ).  I mixed up a batch of Meathead's Memphis Dust - the latest version, without salt.

I plan on putting this butt in the smoker around 4 am tomorrow, and smoking with cherry.  I used the salt-free version of the rub because I'm adding the salt with the brine.  After reading Meathead's notes about why he took the salt out, it makes perfect sense.  He recommends adding the salt first, directly to the meat, with a dry or wet brine.  So, if the salt is already infused in the meat, no need to have it in the rub!

I'll post pics and my review of the Dust tomorrow!

 

[Phat termite]

Tony,
I put 2 bone in butts in last night at 10:00. Dry salted them 1st, let em sit for an hour then added the Memphis dust (no salt) to them and put in fridge for 4 hours.... Cooked at 225 in the #4 until about 4:00 today, then bumped them to 250, just shut her down at 6:30, meat is at 203, I like 205.... I'll take picts in about an hour when I open the door. They smell great, can't wait to see them.
Mike

 

[es1025]

tony

It's about time.  this will be your go to rub.  The ginger and rosemary really elevate the rub.  I made a batch with "sugar in the raw" instead of brown sugar.  No difference in my opinion.

 

[Phat termite]

Tony, I'll post picts tomorrow on a separate thread under the "pork" heading, good luck with the dust, I think its great, been using another popular rub for sometime and I never really like the bitter taste from the chili powder... Tomorrow I plan to tackle a 6 lb roaster brined it for 24 hours and will rub prior to putting it in.... I think I'm starting to trust this thing, old habits are hard to let go of.

Mike

 

[DivotMaker]

Sounds good, Mike and Ed!  I'll definitely post my results!  The dust has gotten such good reviews, I just had to try it!  Early wake up call tomorrow!

 

[BedouinBob]

Can't wait to see it Tony!

 

[DivotMaker]

After 12 hours in the pool, the butt was rubbed with mustard and M Dust this morning, and in the smoker with 5.5 oz of cherry and a cider pan.  Sitting deep in the stall at 158, 8 1/2 hours in.

My local Harp's grocery store is now carrying an all-natural, minimally-processed pork line now, so I thought I'd try it!  It's not injected with solution, and was $.49 a pound cheaper than Sam's!  ($1.99 vs. $2.48).  Nice looking butt - good color and marble. 

 

[DivotMaker]

Arghh!  Butt is sitting at 181, and the family is starving!  I've even bumped the temp to 240, since it's through the stall.  Going for Zaxby's chicken while the butt finishes!  I should have put it on earlier, as I see this butt is not going to hold to my 1 - 1:15 per pound rule!   Note to self:  Allow more time when using meat from a different supplier!

I'll let it finish (at least another hour or two), then wrap/rest/pull and vacuum pack for another day!  First time I've come up short at dinner time!    Smells so good, too!

 

[BedouinBob]

Bummer!!! I am still working through the times but I have a LOT less experience with my SI2. Be sure to show pics when you get them. 

 

[DivotMaker]

No prob, Bob!  Pics are my thing!

 

[es1025]

DM
I found 240 a better temp for the butts. Takes a bit less than and powers thru the stall.

 

[DivotMaker]

14 hours for 9.67 lbs.  Vacuum sealed and in the freezer... the review will have to wait for another day!

 

[BedouinBob]

Wow Tony! You are the height of self control!!  8)

 

[DivotMaker]

Not really, Bob!  Fortunately, I was full and kind of pressed for time, so letting it rest a bit, foil wrapped, and straight into the vacuum bag whole was the best choice.  I sometimes do this with whole butts that I don't intend to pull right away.  To reheat, I thaw it in the fridge for 2-3 days, then put in the crock pot, on low, still wrapped in the foil.  That way, all the juice stays with the butt.  They're the next best thing to fresh from the smoker!

 

[Phat termite]

Tony,
I agree, I often will cook 2 or 4 at a time and freeze (whole) what I don't use, I usually wrap them in foil & freeze, then in the next day or 2 I pull them out & vacuum pack & put back in the freezer, I think the trick is taking 2 days to thaw, then I crock or even bake in oven or on the grill to get them hot all the way through.... I never pulled one prior to freezing, please tell me how that works out... Also, how about posting a picture or 2 of the one you cooked Sunday, can't wait to hear your thoughts on the Memphis Dust.

Nike

 

[DivotMaker]

Mike, I like freezing them whole, bone intact, but often freeze pulled pork, too.  The key to freezing it pulled is to get it into the vacuum bags quick, before it dries out at all.  Seal, and in the freezer while still warm.  You can reheat the bag in boiling water, or remove from the bag and warm in the crock pot with a little apple juice in the bottom.  Works great, either way!

 

[Phat termite]

I like it, thanks, I'll try it next time I have some pulled left over....

 

[BedouinBob]

Good idea Tony on the reheat. I would never thought of keeping the foil on.

 

[DivotMaker]

The only reason I tried the "in the bag still wrapped in foil" method was the first time I tried to freeze a whole butt...the darn thing fell apart, and I ended up putting a bunch of chunks in the bag, minus the bone!   Not my intention!  This method holds it all together, including all the juice!

 

[abaran]

I am sold on the brined butt.did one today was a complete success.
Thanks for the help.