Another Small Butt


 

Pat G

TVWBB Emerald Member
Seems like me and Steven P had the same idea today.

Started out with a 5# butt. Brined it overnight in apple cider.


Overnight soaking.


Coated with mustard and Rich's Rub.


Smokin with some pecan at 7AM.


Halfway home.


Here is what it looked like.


Now that I have an electronic thermometer I realize how inaccurate these Weber thermos are.


After 5 hours uncovered and 2 hours foiled.


Pulled.


This turned out great, tender, moist and full of flavor.
Thanks for looking.:cool:
 
Pat, that is one awesome butt and it looks delicious. Glad you still like the rub, its a great one for sure.
 
Nice butt!

Question on the brine: Any salt/sugar, or just a soak in apple juice?
 
Nice butt!

Question on the brine: Any salt/sugar, or just a soak in apple juice?

Jim, I just went with straight apple cider. It definitely made a difference, I will be using this on my next PP cook.
 
That 14.5" smoker is amazing!!!!! I am really enjoying mine. I need to try some pulled pork now. Yours looks great!!!! Nice job!!!
 

 

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