Its going to be a good weekend. I have two 9 pound pork butts brining in my fridge as of last night. Going to pull them out on Friday night, giving them 48 hours in an Asian inspired brine. This is my first attempt at pork butt so I'm going all out on it. Hopefully it comes off.
Here are the ingredients to the brine. 1 gallon of water, 6 cups of soy sauce, a cup of honey, a cup of molassas, half cup salt, 1 cup white sugar. Bring to a boil and then rapidly cool with abiout 5 pounds of ice. This further dilutes the brine as well.
Here are my pork butts in the brine. Each one of them is about 9 pounds. Notice the stab marks from my knife all over the butts, lets the brine penetrate better.
Anyone have any tips on when to start these? I'd like to be feeding my friends at about 7PM on Saturday. I was thinking of starting these around 8PM on Friday night and letting them go all night.
How long do you figure each butt will take to cook?