Fast Cook Brined Butt - 4.5 Hours - 8 pounder

gthom

I bought a butt last night and planned on having pulled pork "samiches" for supper tonight. I really wanted to try brining one, so I decided to do a fast cook butt today. I brined it over night (about 12 hours) in salt, brown sugar, apple juice, water, garlic powder, and onion powder. I took it out, washed it off, and put it back in the fridge for 3 more hours to drain.

Put it on at 12:15pm at 375 dome (indirect with drip pan of apple juice). Had several hickory chucks in there providing the smoke.

Wrapped in foil at 175 at around 3 hours. Pulled at 200 at around 4.5 hours. Now resting under foil and towels for 1.5 hours until supper. Stay tuned to "same egg post, same egg channel" for pics of the pull and a review of "did the brine help or hurt". (I did sneak a preview when doing the fork test.....mmmmmmm, definitely a different flavor....can't wait to see the end results!!)

Grillmama

I am going to have to save this your 6 hours beats my 21 hours..... :laugh:

Grandpas Grub

As I was told with fast cooks. The fat may not render consistantly or completly.

When I did a fast butt it did tase very good but I noticed a difference in the texture and some of the fat was a tich jello'ie.

If I were in a time cruch I wouldn't hesitate to cook fast at all.

Let us know the final taste...

GG