I use this often....always comes out good!
Quote:
Originally Posted by snoqualmiesmoker
Alton did this on his episode Q of good eats...
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Never done it. Been thinking about it though.
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1 Weber 22.5" OTG
1 Weber Performer
2 55 Gallon UDS
1 6' towable offset
1 Char-Griller Pro with offset
--The backyard is getting full!
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