Big Green Eggs
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Re: Big Green Eggs
I smoked a Boston butt on the smoker for 10 hours yesterday for Labor day.
I took my 8lb Boston butt sunday and brined it for close to 24 hours.
I brined it with plenty of Kosar salt, onions, seasoned rub, and chopped apples to give it a sweet flavor. Those who don't know what brining meat is. It is the process of soaking meat in a salt based liquid with whatever type of seasoning. The meat then absorbs the liquid which then makes your meat juicy and seasoned through out. This helps in not allowing your meat from drying out.
Come 6am Monday, I pulled my Boston butt out the brine. Then comes the injecting and rub part. I then make a mixture of butter, cyan pepper, salt, and garlic. Then I inject this mixture all over in the meat. Once that is complete. I then use some some Richards BBQ rub. Place a nice, 1/16th coat of rub heavy on the outside of the entire meat.
Then I smoked the boston butt for 10 hours. Using hickory wood chips. At 5:00 I pulled it off the smoker and it was just literally falling off the bone. Slice it up and UmMMMMMMmmmM UMMMmmmm the best pulled pork EVA!!!!!!!!!!
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Re: Big Green Eggs
Looks good man, although I've never brined my boston butts and they always come out juicy. I still want to try your method next time I decide to do another overnight cook. Did a 9 lb. butt Friday night (13 hours) and it was ready just in time for the Georgia game this weekend. Was all gone by Saturday evening thanks to my guests. lol
I prefer hickory chunks and apple wood chunks with my boston butt. Chips just burn too quick for my liking. I also use the minion method in my Webber smoker and it'll burn all night and then some.Comment
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Re: Big Green Eggs
Looks good man, although I've never brined my boston butts and they always come out juicy. I still want to try your method next time I decide to do another overnight cook. Did a 9 lb. butt Friday night (13 hours) and it was ready just in time for the Georgia game this weekend. Was all gone by Saturday evening thanks to my guests. lol
I prefer hickory chunks and apple wood chunks with my boston butt. Chips just burn too quick for my liking. I also use the minion method in my Webber smoker and it'll burn all night and then some.
I prefer hickory also. Now, I love apple chips but tend to use that more for poultry. I need to switch to chunks too. I am having issues with chips lately.Comment
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Re: Big Green Eggs
Weber makes an AMAZING Smoker, plus you get the Weber name and backing behind it. Those guys know there ****.GT: Event Horizon 0Comment
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