Found the perfect thread 'First time bringing, need advice' from 2015, but can not reply to old threads so started this one.
Old thread: https://www.bbq-brethren.com/forum/showthread.php?t=206102
Gnarlbecue, must be experienced by now.
Going to try my first brine of a boneless pork butt, 3.61 lb. People from pool have been asking for pull pork sandwiches again. So decided to brine. Went out late, after work and bought a pork butt that was priced priced high, $2.29lb. During the winter they were $1.69lb on sale and $1.99. Was planning on injecting, but did not read things first and did not have the apple juice or ginger ale.
Went very close to the Oakridge suggestions on the mix and possible at 95% full strength. There is pork loin but no pork butt for times, so my plan is to get brine 8-10 hours. Spent a few hours with getting the water chilled properly and read 38 degrees. While putting the bag with butt and brine in the frig notice the top was not covered. Had a very large bag, so unzipped and to try to get all the air out, but closed the wrong way and spilled in the frig. Wiped it up and will sanitize tomorrow and went in about an hour ago. Tried to move things around and the butt seems to almost float.
Then plan is to pull out of frig, dump used brine, pat down and dust medium to well with Secret Weapon pork and chicken rub and smoke. Will need to be away for a few hours. Since the propane smoker can creep up 30,40 or more degrees at time will see if a can get it around 210 before leaving. Will bring it up to around 250 while watching it. Cooked butts three times and the last time pull when lower probe say 180 and the other 182. Not all the fat was broken down so will try to pull when the lowest prob temp hits 185 and the upper will probably be closer to 187.
Will let cool for a bit, depending on time and will pull, taste, pull and taste. Then add Yes, Dear finishing sauce, taste, make and wrap the sandwiches. Save 2-3 sandwiches and head to pool with the rest, guessing around 7-8.
Old thread: https://www.bbq-brethren.com/forum/showthread.php?t=206102
Gnarlbecue, must be experienced by now.
Going to try my first brine of a boneless pork butt, 3.61 lb. People from pool have been asking for pull pork sandwiches again. So decided to brine. Went out late, after work and bought a pork butt that was priced priced high, $2.29lb. During the winter they were $1.69lb on sale and $1.99. Was planning on injecting, but did not read things first and did not have the apple juice or ginger ale.
Went very close to the Oakridge suggestions on the mix and possible at 95% full strength. There is pork loin but no pork butt for times, so my plan is to get brine 8-10 hours. Spent a few hours with getting the water chilled properly and read 38 degrees. While putting the bag with butt and brine in the frig notice the top was not covered. Had a very large bag, so unzipped and to try to get all the air out, but closed the wrong way and spilled in the frig. Wiped it up and will sanitize tomorrow and went in about an hour ago. Tried to move things around and the butt seems to almost float.
Then plan is to pull out of frig, dump used brine, pat down and dust medium to well with Secret Weapon pork and chicken rub and smoke. Will need to be away for a few hours. Since the propane smoker can creep up 30,40 or more degrees at time will see if a can get it around 210 before leaving. Will bring it up to around 250 while watching it. Cooked butts three times and the last time pull when lower probe say 180 and the other 182. Not all the fat was broken down so will try to pull when the lowest prob temp hits 185 and the upper will probably be closer to 187.
Will let cool for a bit, depending on time and will pull, taste, pull and taste. Then add Yes, Dear finishing sauce, taste, make and wrap the sandwiches. Save 2-3 sandwiches and head to pool with the rest, guessing around 7-8.