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Alton brown pulled pork

fiercetimbo17fiercetimbo17 Posts: 141
edited 11:39PM in EggHead Forum
I always do Alton browns brine when I do pulled pork and have always had great results. I use a dizzy pig rub on it after the brine so today I threw some of altons rub spices in the brine: coriander fennel and some garlic just because I love garlic.
This one weighed 7.5 and I'll be putting it on in 12 or so hours
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Comments

  • ZymeZyme Posts: 180
    That is definately my favorite rub on butts, but I want to try this chipotle adobo marinade next time.

    I tried the brine but the pork comes out way too salty for our tastes. I think Alton loves salt, he uses a lot of it! :)

    (I still love the guy, but seriously--too much salt!)
  • fiercetimbo17fiercetimbo17 Posts: 141
    Maybe that's why I like so many of his recipes I really like salt. Are you saying you like this rub he uses in the recipe? I've never used it but was thinking of trying it,
    The chipolte adobo sounds interesting
  • timbo: Is there enough room in that container that the butt's not sitting on the bottom? I messed up some pork chops because one got stuck in some undisolved salt in the bottom of the container. Just make sure there's enough liquid for it to float, and not sit. Just offering from experience. Good luck on the cook, it looks to be off to a great start.
  • EggtuckyEggtucky Posts: 2,746
    uhm...that is by definition what brine is...water nearly saturated with salt..saturated meaning it reaches the point that the water can no longer dissolve and retain the salt.
  • fiercetimbo17fiercetimbo17 Posts: 141
    Yea the butt it fine I flipped I over this morning when I got up. I'm probably going to brine this one for more like 24 hours and see what happens.
  • ZymeZyme Posts: 180
    Oh I know about that--and I know some people like it. Brined pork shoulder is just a little too salty for our tastes.

    In think in general, besides the brine, Alton uses more salt than we usually like. But to each their own, and it's all good!
  • Little StevenLittle Steven Posts: 28,734
    Sounds very similar to a Canadian thing called cottage roll. Less time in the brine but similar.

    Steve

    Steve 

    Caledon, ON

     

  • fiercetimbo17fiercetimbo17 Posts: 141
    I didn't get the butt on until 5 or so, the girlfriend and I went out last night didn't make home until 3 or so but I got the grill lit right away and the guru set. However while waiting on the couch for the grill to stabilize and burn a little cleaner I fell asleep :laugh:
    I woke up at 5 and knew I forgot something. Luckily the butt was already out of the brine and rubbed because I did that before going out.
    Here it is slightly rinsed off out of the brine
    bfeca971.jpg
    Ready to go on
    c508ee94.jpg
    At 7 hours in it's at 175 has not hit the plateau yet so I'm hopingfor a 7ish finish time just in time for the hockey game
    ce999be5.jpg
  • BotchBotch Posts: 5,074
    Zyme wrote:
    That is definately my favorite rub on butts, but I want to try this chipotle adobo marinade next time.

    I tried the brine but the pork comes out way too salty for our tastes. I think Alton loves salt, he uses a lot of it! :)

    (I still love the guy, but seriously--too much salt!)
    He sure does. I've reduced the amount of salt in his pizza dough by 2/3rds to get it edible.
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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