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    Pork butt prep -- am I missing anything?

    Posts: 958
    in Pork
    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?
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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    • Posts: 26,210
      Personally I only brined one once and it tasted like a cheap and crappy ham! 
      Re-gasketing the USA one yard at a time!
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    • Posts: 741
      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.
      XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
      Memphis  
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    • Posts: 958
      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.
      Cincinnati, Ohio. Large BGE since 2011. Still learning.
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    • Posts: 5,807
      I don't see anything wrong with present technique 
      aka marysvilleksegghead
      Lrg 2008
      mini 2009
      XL 2021 (sold 8/24/23)
      Henny Youngman:
      I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
      Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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    • Posts: 20,901
      edited May 2022
      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.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 958
      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!
      Cincinnati, Ohio. Large BGE since 2011. Still learning.
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    • Posts: 17,125
      I wet brine mine in pickling salt, molasses and filtered water, add rub, then cover in peach preserves. Low and slow, smoke with peach.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 20,901
      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?

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 5,999
      I do like apple cider vinegar in the tray after it's pulled or chopped.  
      Large, Medium, MiniMax, 36" Blackstone
      Grand Rapids MI
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    • Posts: 8,580
      kl8ton said:
      I do like apple cider vinegar in the tray after it's pulled or chopped.  

       Flirting with Carolina sauce there..
      South of Columbus, Ohio.


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    • Posts: 11,366
      I was skeptical , but I really like this stuff 
      Visalia, Ca @lkapigian
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    • Posts: 1,050
      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.
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