Netflix - Good Eats "Right On Q"

[Pork Belly]

I started two 8 pound butts yesterday. I am trying the brine recipe from Good Eats 'Right On Q" episode you can see it on Netflix. There was a lot of good basics on the show and some interesting stuff I didn't know, it's worth watching. For example "Pork Butts" are called butts from the name of barrels or "Butts" that corned pork shoulders were shipped cross country in years ago.

Alton Brown's Brine
3 Quarts water
8 oz Molasses
12 oz salt
Combine ingredients, brine pork for 12 to 15 hours. Pat the meat dry and smoke it, no added rub or spices just some sweetness, salt, smoke and time. Alton wraps in foil to finish his butts in the oven but I wont be. Calculating a 15 hours smoke I will post pictures of the finished meat. I love the color they took on while in the brine.

 

[Plan2build]

Nice looking cuts....looking forward to the results!!

 

[Pork Belly]

Thanks, I just took them out of the smoker after 16 hours, the color and flavor is fantastic. I am looking forward to a full taste test in a few hours.

 

[DivotMaker]

Looking good, Brian!

 

[Smokster]

Brian, that's interesting, smoking with no rub.  The results look great, how did they taste?

 

[Pork Belly]

We were pretty happy with it. I thought the brine could have gone longer but I wanted to stick to his recipe for the first one. I want to add garlic and ginger to the brine and brine longer next time.

 

[prudentsmoker]

Really enjoyed the Netflix video. Thanks for sharing.

 

[damnfingers]

That butt looks like it has a lot more fat on it than the ones I've been buying!  I think I'm going to have to look for some like that.

 

[Pork Belly]

I have the butcher get me the sealed twin packs from the processor. They are untrimmed and uncut, I like the extra fat. They have never had to order them they are in the cooler not displayed in the meat case.