Trying to improve my butt

[EZ Smoker]

One of the first things I smoked as a beginner Last summer was pork butt.  I used a really simple recipe:  Rub, Fridge overnight, 7 hours smoke, and a whole lot of time at 225* until IT of 190 or so.    And from the beginning it was really good in a pulled pork sandwich with my favorite sauce.  So I really haven't changed the recipe at all, figuring that, as good as it was, I shouldn't mess with it. 

But now with a bit more experience (and a whole lot of pulled pork) under my belt, I'm wondering if I can make it even better.   I've never brined or injected a butt, but now I'm wondering if injection might get more flavor into the center of the butt.   I'm the kind of guy that's likes things to be every bit as good as they can be.

Thought I might try some experimenting.   I read on the recipe site about Vaunted Vinegar, and I wondered how that might work as an injection.   And everyone here seems to love Carolina Treet, which I had never heard of (but I think Im about to order some), so I could try that as an injection.    This week I bought a sauce at Wal-Mart called Cattleman's Master's Reserve Carolina Tangy Gold.   It's fantastic, and I thought about injecting some of that.   

Any thoughts, suggestions, or ideas?   I'm open to all.


Thanks,

Scott

[FLBentRider]

I've brined butts, I think they are a little juicier.

I haven't injected.

I would say have fun with it, experiment.

[classicrockgriller]

I inject Butts, every now and then. ;D

I use a butter injection like Tony Chacherre's or Cajun Injectors'

OU812 has a post where he makes his own injection and I tried it and it is very good.

A good Butt doesn't care, just give it some love.

[squirtthecat]

I've injected with CT and with Scotts...  (and rubbed alternately with both)

They all turn out great.

[DTAggie]

Who doesn't love injecting and rubbing a butt?

[KevinG]

Just make sure to clean the needle when your done.

[BuyLowSellHigh]

I like brining with molasses as the sweetener in the brine.  It helps with moisture and deep basic seasoning.  I am not a fan of injection - I like the taste of pork - sauces and seasoning to complement.

[TestRocket]

EZ Smoker,
Be sure and let us know what you try. I'm about to do my first butt and would like to hear how you come out.

[FLBentRider]

When I brine, this is the recipe I use, courtesy Alton Brown:

Brine:

    * 8 ounces or 3/4 cup molasses
    * 12 ounces pickling salt
    * 2 quarts bottled water
    * 6 to 8 pound Boston butt

[BuyLowSellHigh]

When I brine, this is the recipe I use, courtesy Alton Brown:

Brine:

    * 8 ounces or 3/4 cup molasses
    * 12 ounces pickling salt
    * 2 quarts bottled water
    * 6 to 8 pound Boston butt

i used that recipe once - way to much salt for overnight.  I use 8 oz. per gallon of water and soak refrigerated overnight.

[FLBentRider]

When I brine, this is the recipe I use, courtesy Alton Brown:

Brine:

    * 8 ounces or 3/4 cup molasses
    * 12 ounces pickling salt
    * 2 quarts bottled water
    * 6 to 8 pound Boston butt

i used that recipe once - way to much salt for overnight.  I use 8 oz. per gallon of water and soak refrigerated overnight.

I should have mentioned that I usually can't get that much salt to dissolve, I just add it about 1/4 cup at a time until it stops dissolving - and I add a 10lb bag of ice to it.

[KevinG]

In case you want to use that much salt there is a trick, boiling will help disolve more salt, then you'll need to chill afterwords.

[FLBentRider]

In case you want to use that much salt there is a trick, boiling will help disolve more salt, then you'll need to chill afterwords.

That was boiling...

I think it has to do with whatever else (minerals, other dissolved solids) is in there besides H₂O

[BuyLowSellHigh]

Good references on brining:

http://www.virtualweberbullet.com/brining.html

http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

[ronbeaux]

I'm with the guy that liked the taste of pork. All I do is shoot for a really good bark and let the rest cook naturally. I like the distinct difference between the natural pork task of the inside added to the vibrant taste of the bark.