Brined Pork Butt for Pulled Pork

[tnlyne]

Why yes I have an update!


15 lbs of Boston Butt (2 - 7.5lb butts) were brined for ~16 hours, rinsed off, pat dry, coated with Famous Dave's rib rub, and started in the smoker at 12:20am with IT 42º @ 0º outside temp. At 7:40am they were IT 163º @ -8º outside temp. Outside temps continue to chill during today to around -10º or -15º (according to my vehicle temp sensor). I had to leave work a few times to come check on the smoke (good excuse even if it wasn't that necessary). Sure wish I was done with my HeaterMeter project so I could just sit and work drooling while watching the cooking charts.... Anyway, I pulled the butt's at 5:15pm when they reached 193º IT. So, it was about a 15 hour smoking process. And with that perfect pull time of 5:15pm they were double wrapped for a 1 hour rest. Friends arrived around 6:00pm and we were devouring pulled pork around 6:30 to 6:40. Friend told me it was so good that he ate enough to put himself into a food coma! I have to agree that it was so good I couldn't stop myself from pigging out!

Best part is that I have plenty of leftovers this time. Even after giving some away to friend's! Attached are my lovely pictures...


Gregg, Thanks for the spot on recommendations for when to start the smoke. It worked out PERFECT!

 

[NDKoze]

Well, it sounds and looks like it came out perfect. The pics looks awesome.

Nice job!

 

[Barrel99]

Great job! That meat looks very moist as well. I haven't tried brining the butt yet, but it will be the next time I smoke one.

 

[NDKoze]

Great job! That meat looks very moist as well. I haven't tried brining the butt yet, but it will be the next time I smoke a one.

Once you brine Arnie, you won't go back.

 

[DivotMaker]

Sorry for the late reply, Tony!  I was a little "off the grid" yesterday!  Those butts look FANTASTIC!  You just can't get them to look that beautiful without the brine with curing salt!  Presentation is a big part of how people respond to food, and seeing that pink (although fake) smoke ring just screams "BBQ!" in people's minds!  Really nice job! 8)

 

[tnlyne]

Thanks. It tastes as good as it looks too! I just had some leftovers for lunch today... Yummy!

 

[DivotMaker]

Gotta love the leftovers!! 8)

 

[1stlink]

Tony, Awesome job... Great Q and I can't believe those temperatures that you did that smoke in, brrrrr.

 

[dmajeski23]

looking good

 

[tnlyne]

Tony, Awesome job... Great Q and I can't believe those temperatures that you did that smoke in, brrrrr.

Less tending than gas grill. What won't we do for good BBQ?

 

[DivotMaker]

What won't we do for good BBQ?

Answer:

1. Sit by the smoker for 12+ hours
2. Constantly check temperature, and adjust accordingly
3. Spritz, mop, flip, foil, etc...
4. Spend an incredible amount of time preparing, then cleaning, the smoker.

What we actually do for good BBQ:

1. Focus on a little killer prep work for the meat
2. Put it in the smoker and set the temp
3. Get on with better things to do, like play golf, music, go fishing, take a nap, etc...
4. Pull it out, when done, and ENJOY!

Gotta love some Lazy Q! ;D ;D

 

[Killjoy]

Looks great Tony!

Makes me want to smoke a butt.

Sam's has some Rubbermaid containers 6 qt sold in a 3 pack for $12.98. Plus you can go to some of your local restaurant supply stores and get something from them. I have a C size Lexan that works great for all sorts of things. Lots of good items here at this site www.webstaurantstore.com/search/lexan-containers.html

 

[DivotMaker]

Those should be great brining containers, Paul!  And the price is certainly right!

 

[jcboxlot]

FYI.

$4 each on amazon, free ship with / if you have prime membership.

Lots of other ones to to pick from.

 

[tnlyne]

I actually bought these from Sam's club a while back. They are nice size for small items. I needed a bigger container for my brisket. I got the bigger container for free from Sam's club. They gave me a whipping cream container from their baking department when I asked for it.  I attached the picture. I also used a 2.5 gallon baggie around the brisket to cut back on the amount of brine I needed to make.

 

[tnlyne]

How does free sound? Read my post here.

 

[Barrel99]

How did you keep it cool?

 

[tnlyne]

I think I could have fit it in my fridge with some re-arranging but I might have put it in the garage that night because it was like 0 outside and about thirty something in my garage.

 

[1stlink]

Looking good (Tony) good idea and you certainly can't beat the price. Keeping it in the garage won't work for me though as it got down to a balmy 63° last night and going to around 80 today.

 

[Limey]

Don't you guys ever sleep? Perhaps a bunch of all night smokes being babysat. 80 degrees here also.