Beer Brined Boston Butt


 
Pat G

Pat G

TVWBB Emerald Member
Started out with a 4# bone-in Boston butt.


Overnight in beer bath.


I used hickory for this smoke, very impressed with the flavor and will be using it more.


Ready to go.


Rubbed and ready.


This is after 7.5 hours at about 260. At this point I pulled it off the grill and wrapped it in foil for 2 hours.


Pulled and ready to go.


This came out very good, I really like the flavor the hickory gave it. Sorry no plated shots of the sammies, it was getting late.
Thanks for looking.:cool:
 
Hey if I had cooked that butt there wouldn't be any plated pictures either. I'd be to busy eating to be taking any pictures. Nice cook.
 
Pat, I bet those sammie were good, pass a few this way please.
What kind of beer did you use for the brine?
 
pulled looks Terrific!
those under-sized, less than 7 pounders can take forever to come to temp...
what did the overnight beer bath do for you?
 
JeffG said:
Pat, I bet those sammie were good, pass a few this way please.
What kind of beer did you use for the brine?
Click to expand...

Just some Bud Light.


Jim Lampe said:
pulled looks Terrific!
those under-sized, less than 7 pounders can take forever to come to temp...
what did the overnight beer bath do for you?
Click to expand...

Yes, it took quite a while. I was determined not to use the "Texas Crutch." I'm not sure if the beer bath did anything but we were low on apple juice so I gave it a try. Next time I'll go back to an overnight soak in apple juice.
 
Jim Lampe said:
ok... what does the apple juice do ?
Click to expand...

I think it adds some flavor to the PP. I took some sammies to work with me today to share with some people. One guy, who actually does some BBQ'ing, said that he could taste a hint of the beer.
 
Agree with you Pat. I've never brined with apple juice but occasionally have spritzed it during cook. Apple and pork are a natural.
 
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