Pork butt in Pops brine Qveiw

Discussion in 'Grilling Pork' started by dave17a, Oct 31, 2013.

  1. dave17a

    dave17a Smoking Fanatic


    Pulled out of pops brine after 23 days.


    All done at 145 it, after sitting all night to create pellicle. Smoked with apple, pear, pecan and hickory, because that it was I had laying around ready to go.


    All sliced up and brined all the way through. UMMMMM! Alot of fat to spit out but who cares. We did 2 suppers on this and I took a lunch. Nothing was overpowering as far as xtra ingreidients. Hope thats spelled right. Tbls cumin and 4oz. honey . Got 2 more going.  Been in two weeks, and think will put more honey. Cumin seems to float and did not taste. You can see in erlier thread.
     
  2. dave17a

    dave17a Smoking Fanatic

    Oh yea, injected this next batch to do inside out. bla bla. See if cloves do anything. These were free butts from  the guy I work for.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks great Dave!

    [​IMG]
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Nice!

    Bill
     

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