Pork butt prep -- am I missing anything?

OhioEgger

SWMBO and I both love pulled pork, so I make it often. Converted to turbo some years ago and never looked back.

But my normal practice is to simply cover it with kosher salt and my homemade rub, then put it right on the Egg.

I just got to wondering if I might be missing a step that would bump it up a notch. Like brining it first (wet or dry), letting it sit overnight with the salt and/or rub, using something like a CYM smear to help the rub adhere, etc., etc.

Any suggestions, or should I just keep doing what I do?

RRP

Personally I only brined one once and it tasted like a cheap and crappy ham! 

4TheGrillOfIt

What are you considering turbo—325F?  The difference in bark, for me, between 275 or lower, 300 and 325F is significant.  Lately, I’ve been doing 300F.  Seems to be a good compromise.  Much prefer the end product vs. higher temps.

OhioEgger

4TheGrillOfIt said:

What are you considering turbo—325F?  The difference in bark, for me, between 275 or lower, 300 and 325F is significant.  Lately, I’ve been doing 300F.  Seems to be a good compromise.  Much prefer the end product vs. higher temps.

Turbo for me is in the 375-400°F range. I probably just have a faded palate, because I honestly can't tell the difference between L&S and turbo.

loco_engr

I don't see anything wrong with present technique 

Ozzie_Isaac

OhioEgger said:

SWMBO and I both love pulled pork, so I make it often. Converted to turbo some years ago and never looked back.

But my normal practice is to simply cover it with kosher salt and my homemade rub, then put it right on the Egg.

I just got to wondering if I might be missing a step that would bump it up a notch. Like brining it first (wet or dry), letting it sit overnight with the salt and/or rub, using something like a CYM smear to help the rub adhere, etc., etc.

Any suggestions, or should I just keep doing what I do?

I have started doing my shoulder in an aluminum pan, I flip it during the cook to get bark all around.  When I pull it, I reincorporate the drippings (after pulling out all the unrendered fat chunks) and add more rub.  Always a crowd pleaser.

OhioEgger

Ozzie_Isaac said: I have started doing my shoulder in an aluminum pan, I flip it during the cook to get bark all around.  When I pull it, I reincorporate the drippings (after pulling out all the unrendered fat chunks) and add more rub.  Always a crowd pleaser.

Very interesting. What I usually do when I pull it is to incorporate a mixture of BBQ sauce and ACV. I think I'll try your technique and add some drippings to the mix next time. Thanks!

YukonRon

I wet brine mine in pickling salt, molasses and filtered water, add rub, then cover in peach preserves. Low and slow, smoke with peach.

Ozzie_Isaac

YukonRon said:

I wet brine mine in pickling salt, molasses and filtered water, add rub, then cover in peach preserves. Low and slow, smoke with peach.

Does filtered water make a difference?

kl8ton

I do like apple cider vinegar in the tray after it's pulled or chopped.  

alaskanassasin

kl8ton said:

I do like apple cider vinegar in the tray after it's pulled or chopped.  

 Flirting with Carolina sauce there..

lkapigian

I was skeptical , but I really like this stuff 

RyanStl

I tried brining once and it didn't do anything for me. Now I only brine birds and salmon.  Like you I usually rub right before going on the smoker. Rubbing the day before didn't add much.

Like Ozzie_Isaac, I use aluminum pans as well and put the dripping and a bit more rub in the pulled meat.   However, I only use the pan in the wrap phase with foil on top.  I don't actually wrap the butt.

I've done injections and liked it. If you want to try something different do a vinegar injection or inject Jamaican jerk mixture.