UPDATE: Fast Cook Brined Butt - 4.5 Hours

gthom

Update from http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=488097&catid=1

Well, it was pulled pork. Worth brining overnight and skipping low and slow to do fast and high??? Probably not. Several parts got dried out a little too much for my likings....

However, the dinner guests ranted and raved about it (as did my wife).

Observations:
The brining added lots of flavor, for sure. Good flavor.

The fat didn't congeal quite like it does on a low and slow. However, this made it easy to seperate out (I know, I know....thats where the flavor is!!! But my wife prefers it out of the mix.)

Next experiment will be brining 8-12 hours and doing a low and slow to compare.

GTHOM

civil eggineer

Keep up with your observations. I always see on cooking shows where they cook a butt in 6 hours and wonder what???