SmokedGouda
New member
Getting ready for a 9.83# bone in pork butt for Sunday! Been brining since Wednesday at about 7:45 pm. Gonna take it out around 10pm Saturday night, making for a little more than 72 hours in the brine. Toss in the smoker(#2) between 10-10:30pm, coating in yellow mustard and using my rub recipe below. Expecting it to be done some time between 2-4pm Sunday. Will post pics once it’s out of the brine and into the smoker, and of course after it’s pulled.
Brine (EQ at 2.5% salt and 3% sugar)
Used brown sugar
Kosher salt
onion powder, garlic powder, and paprika (1/2 Tbsp per 1000g of meat for each)
Rub:
24 T brown sugar
3 T coarse kosher salt (Morton’s)
3 T onion powder
3 T garlic powder
4 T paprika
1.5 t cayenne
2 t black pepper
2 t cumin
Update: The recipe above makes enough rub to liberally coat 1 pork butt (up to about 10 lbs) and enough to fill a 10oz spice shaker. I like having some left over to sprinkle on the pulled pork prior to eating.
Brine (EQ at 2.5% salt and 3% sugar)
Used brown sugar
Kosher salt
onion powder, garlic powder, and paprika (1/2 Tbsp per 1000g of meat for each)
Rub:
24 T brown sugar
3 T coarse kosher salt (Morton’s)
3 T onion powder
3 T garlic powder
4 T paprika
1.5 t cayenne
2 t black pepper
2 t cumin
Update: The recipe above makes enough rub to liberally coat 1 pork butt (up to about 10 lbs) and enough to fill a 10oz spice shaker. I like having some left over to sprinkle on the pulled pork prior to eating.
