Butts

[D_Bogdan]

We are getting ready for the New Year Eve party.
Requests are for BBQ pork butts and turkey.
We have a turkey witch I will brine and cook on the Performer.
We have two cryovacs of pork butts (one is bone in and one is boneless).
I never BBQed a brined butt.
Plan is to smoke all four butts in the 18" WSM.
Some folks a the party prefer sliced pork butt.
I need your inputs and recommendations on best results for the butts.

Happy Holidays!

 

[K Kruger]

The only time I brine butts is when I am cooking them for slicing, in which case I flavir brine for a few days. Brining shortens the cook time a bit and cooking for slicing shortens the time substantially more. I usually pull butts for slicing in the 170s.

If you're doing butts for slicing and butts for pulling you can start the butts for slicing several hours after the others go in, if you wish.