So we had about 25 people coming over for my daughters 1st birthday. Normally in the past I've done Hots and Hamburgers when we have crowds that size, but I spend my entire time at the grill. So this year I decided to let them all try out some pulled pork in my new smoker.
Started Thursday evening with 2 ~10lb butts. Trimmed down the fat cap just a wee bit, then put together this brine.
4 Cups Apple Cider
2 Cups Apple Cider Vinegar
10 Cups Water
1 Cup Non-Iodized Salt
1/2 Cup Brown Sugar
Made two of those brines and let my butts sit in the fridge for about 24 hours. Friday when I got home from work I took them out of the fridge and let them warm up a bit towards room temp. Next I rubbed them with a pork rub, and put them in the OBS for 4 hours of Apple smoke.
Before I went to bed I took them out, wrapped them in foil and injected with a little more apple cider in the butt itself then a little on the outside in the foil. Let them go until morning, rotated and went to work. Had the wife keep an eye on the temps and text me updates throughout the day. Once they got to 200, I had her FTC them until party time.
The pork came out really well, very moist though one butt was slightly drier than the other, I'm guessing it ended up cooking hotter towards the end, but once I pulled them both and slapped them on the tray together and tossed them around, nobody could tell. Very flavorful meat, much better than the other two I've tried that I didn't brine. Think I'm gonna be sticking with that method for a while, I loved it and so did all my guests. Thankfully I made 2 butts because I wouldn't have had any leftovers otherwise.
Welcome MM - glad it all tuerned out great for you.
Happy birthday to your daughter there MechMedic130,
I'm glad to here it went well and you have leftovers to boot! ;D
Glad you had a great smoke!
WE all love Pics!
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Next time I'll post some, didn't get a chance to this time around.