Brined Butt

[Rick B-Nepas]

Going in the WSM Bullet tomorrow.

Sorry for the light reflection.

 

[Jim Lampe]

c'mon rick... what's the brine?

 

[Jon Des.]

c'mon rick... what's the brine?

I don't know, but I'd drink a glass of it if there wasn't a big lump of raw pork in there.

 

[Paul Kastner]

can't wait for the finished product.

 

[Mike Coffman]

I don't know, but I'd drink a glass of it if there wasn't a big lump of raw pork in there.

My thoughts exactly Jon!

 

[DaleW]

What a teaser ....

 

[Morgan C.]

Ok no teaser's allowed...bring on the cook man!

 

[Dave O (Alaska)]

I admit it looks great, but we do need to know whats in it!

 

[Wolgast]

Looking forward to it!

 

[Rick B-Nepas]

I found this sauce a couple years ago while in Iowa and recently found it here in SE GA. Sorta like Scotts sauce.

http://www.wickersbbq.com/

 

[Rick B-Nepas]

Getting the coals and pecan wood going. I added more charcoal to the rest and covered the pecan wood.

Injected the butt with Wickers. Time in is 7:45am est.

 

[Dave Russell]

So brined and injected, but no rub? Interesting. Let us know how it turns out.

 

[Rick B-Nepas]

Naaa no dry rub.

The sauce has all sorts of stuff in it.

Baste with the wickers at 10am

 

[Jim Lampe]

Wickers is GREAT stuff! I use it all the time!

 

[Rick B-Nepas]

IT taken in 4 spots running between 170 thru 179.

Have not had to add any charcoal yet. IT of bullet running between 240-252 depending on how the winds blowing.

Time taken was 5:55pm

 

[Ed M.]

Looks terrific so far, Rick! Keep the pics coming!!!

 

[Jon Des.]

I'm hooked now, you better keep the pics coming!

 

[Rick B-Nepas]

All done. Split some for a couple folks here in the park.

 

[Jon Des.]

Looks perfect. What's the flavor like with the brine vs. rub?

 

[Brad Greer]

Looks so good I'd eat the bone!