Brined and Rubbed Pork Butts

bgebrent

18 hour brine on two 8 pound butts per Alton Brown (Try It), and the dry rubbed per Alton Brown's pulled pork recipe ((Try It).  On the egg overnight.  No electronics required.  Pulled pork Palooza tomorrow.  








Ill let you know how it comes out in the morning.  Cheers.

blind99

I see this post came after the game... bulldogs did pretty well ehh?

g8golfer

@bgebrent Cats starting to show some toughness and learning how to win. March is going to be fun. 

GATraveller

Nice. Looking forward to the finished product. Have you done it before? 

bgebrent

blind99 said:

I see this post came after the game... bulldogs did pretty well ehh?

Was tighter than I'd hoped for sure.  This year, if we get to or maybe through the sweet 16 I'd be ok.  

pgprescott

Just when I think I got something you go and break out the brine. Now mine looks dry!oh well I was cookin at work. Enjoy Brent!

bgebrent

GATraveller said:

Nice. Looking forward to the finished product. Have you done it before? 

My friend, I've done this for years and will swear by it. BBest PP I've ever had, period.  Try it.

blind99

Looking forward to the tournament - such great entertainment

bgebrent

pgprescott said:

Just when I think I got something you go and break out the brine. Now mine looks dry!oh well I was cookin at work. Enjoy Brent!

I could make a fool of myself digging into that Pete!  Looks delicious!!

bgebrent

blind99 said:

Looking forward to the tournament - such great entertainment

My favorite man, always so exciting.

bgebrent

GoooDawgs

Hey @bgebrent did you use an injection on these? 

bgebrent

GATraveller said:

Nice. Looking forward to the finished product. Have you done it before? 

I've used this for 3 years or so.  Always gets rave reviews.

bgebrent

GoooDawgs said:

Hey @bgebrent did you use an injection on these? 

No injection, just the brine and dry rub.

bgebrent

GoooDawgs

Good morning indeed! What a view!  Gotta be nice to see the lake and smell those butts first thing in the morning!!

GoooDawgs

@bgebrent I just checked the Alton Brown method (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe?ref=amp) and had a few questions:

1) Brine looks awesome,  do you think that's the biggest difference maker with his method?

2) I've got a bit of a sweet tooth and love brown sugar in my rubs.    In his method I didn't see any sugar (or pepper), so I'm curious how flavorful this rub is compared with the "typical" rubs we use.

3)  The suggested 210 smoker temp is low, and if you recall last week I was worried about a butt I put on because it took almost 8 hours to get over 140 IT.  I'm guessing if Alton suggests this then it's fine, but any concerns with the meat in the "danger zone" that long?

Definitely trying at least the brine next time!  Thanks for sharing.

bgebrent

GoooDawgs said:

@bgebrent I just checked the Alton Brown method (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe?ref=amp) and had a few questions:

1) Brine looks awesome,  do you think that's the biggest difference maker with his method?

2) I've got a bit of a sweet tooth and love brown sugar in my rubs.    In his method I didn't see any sugar (or pepper), so I'm curious how flavorful this rub is compared with the "typical" rubs we use.

3)  The suggested 210 smoker temp is low, and if you recall last week I was worried about a butt I put on because it took almost 8 hours to get over 140 IT.  I'm guessing if Alton suggests this then it's fine, but any concerns with the meat in the "danger zone" that long?

Definitely trying at least the brine next time!  Thanks for sharing.

Good questions brother.  In response:

1). The brine is a difference maker flavoring the pork.
2). You get sugar from the molasses.  If you want more sugar there's no problem adding it to the rub if you go L &S.  Also, you could serve with a sauce to add some sweet notes, but this recipe really needs no sauce.
3). I smoke butts at 275 usually unless I'm in a hurry.

Let me know what you think!

Davie755

That looks pretty good! I have never brined a pork butt before. 

Legume

Damn, now I wish I had out something on overnight.  Looks fantastic, I think I'll try this next pp cook

lousubcap

Great looking venue as always-gotta be closing in on the finish-line.  I'm sure the aroma is quite a teaser for the eats to come.  Enjoy the banquet.

bgebrent

Legume said:

Damn, now I wish I had out something on overnight.  Looks fantastic, I think I'll try this next pp cook

Give it a go brother, it really is outstanding and worth the effort.

bgebrent

lousubcap said:

Great looking venue as always-gotta be closing in on the finish-line.  I'm sure the aroma is quite a teaser for the eats to come.  Enjoy the banquet.

Thanks Cap!  

bgebrent

And the finish.  Vac saving this for company and my office staff who request it.  

flatwounds

beautiful!

bgebrent

flatwounds said:

beautiful!

Thank you.  That does in fact describe the taste.

Luvnlife

That bark looks amazing!! Great looking meals there. 

bgebrent

Luvnlife said:

That bark looks amazing!! Great looking meals there. 

Thank you brother, It is.  Credit to Alton.

blind99

Nice stuff brother! Staff will be very happy!

since your threads have talked a lot about SV thought I'd drop this here - they are awesome for cooking things down quickly. Make an ice water bath and set the temp on the Anova to 32. Today's eye of round:



Looks delicious eh?

bgebrent

blind99 said:

Nice stuff brother! Staff will be very happy!

since your threads have talked a lot about SV thought I'd drop this here - they are awesome for cooking things down quickly. Make an ice water bath and set the temp on the Anova to 32. Today's eye of round:



Looks delicious eh?

Fantastic man!  Versatility squared!

northGAcock

I can be company.