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Unread 02-09-2010, 11:12 PM   #7
porcinepirate
Knows what a fatty is.
 
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Quote:
Originally Posted by tmkshew View Post
Hey I'm new at this grilling with the smoker thing.

I've smoked pork butt before. It turned out ok. It seemed a little dry.


18.5" WSM
I brine my pork butt or shoulder for at least 24 hrs in some pickeling salt and molasses. that add more mosture to the meat. Also some cook till 160 then cover in foil and add apple juice to cook the rest of the way to 190 - 205 degrees.

hope this helps but the real key to this is to keep experementing and see what works for you, what you like and the best part is you get to eat each of the experiments along the way.

Porcine Pirate

"Pigs are our Tasty Friends "
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