Pork Butt with Q View

Discussion in 'Pork' started by bernardo, Jul 11, 2008.

  1. This past Saturday I smoked a few butts for some friends in order to solve the debate, brine vs. injection. One was just rubbed (with Jeff's recipe), one was brined and the third was injected. The brine and injection were different solutions.

    I favored the injected butt but the wife liked the brined better. We also had guests vote. After several beers, vote count got lost. But it was about 50/50 split. Though everyone agreed that it was better than the just rubbed one.

    Here are some pics.

    Injecting the meat.

    The three picnic butts ready for the smoker. We got up at 2am, difficult as the day before was the 4th. They went on at 3am.

    On the smoker.

    This Bar-B-Chef is one of the best purchases I have ever made.

    After about 12 hours on the smoker, we finished them off wrapped in foil in the oven.

    Keep on smoking people.......
  2. Good looking grub Bernardo. Care to share what you used for the injection? I was thinking about trying that the next time I do a butt.

  3. krusher

    krusher Smoking Fanatic OTBS Member

    looks real good, you can send me a pound of each, I will be happy to be a judge for you,, my address is.........he he heh
  4. Thank you. Some one here had posted the following:

    1 quart water
    1/4 cup salt
    2/3 cup sugar
    2 tbsp. Worchestershire
    2 tbsp. soy sauce

    And he stated, "From Mark Lambert of Sweet Swine O' Mine who won the shoulder division at the Memphis in May World Championship Contest for the second time this year."

    Its simple and very effective. I will definitely use this injection again.
  5. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Looks good...you said you foiled them after 12hrs..did it take that long to hit 180?
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Depending on the size and overall meat quality of the butt, 12 hours is about normal as they hit a plateau during cooking where the temps level off and stall for a while before continuing to climb.
  7. +1

    These were about 9.5 lbs each.
  8. Thanks much Bernardo. I'm assuming you mix this all together on the stove and then let it cool? I'll give this a shot on my next one.

  9. Thats correct. Enjoy.
  10. vince

    vince StickBurners SMF Premier Member

    looks really good,

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