I did my first pork butt yesterday.
I started with a 7.5 lb bone-in butt from Meijer. (On sale for $0.99/lb ) Picked the one with the best marbling,
The night before I brined it mostly following Alton Brown's recipie:
3/4 cup of molasses
12 ounces pickling salt
2 quarts bottled water
I used cold tap water, 1 1/4 cups of pickling salt, and filled the pot with water after the butt was in.
The butt sat in brine from 10pm to 6am.
I took it out at 6am and patted it dry. I started the grill using a chimney and Cowboy lump hardwood charcoal. I soaked hickory chunks overnight for smoke.
For rub I mostly followed Alton's recipie:
1 teaspoon fresh ground fennel
1 teaspoon fresh ground coriander
1 teaspoon fresh ground cuman
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
1 heaping teaspoon fresh ground cinnamon
1 heaping teaspoon ground mustard
1 tablespoon fresh ground cayenne
1 tablespoon garlic powder
I sifted the rub all over the butt.
I set my Webber grill up just like this guy: https://www.youtube....h?v=4omNfZ_6WYs
I put a drip pan over the coals with beer/water and a drip pan under the butt with water.
For mop sauce I used 50/50 white vinegar and citrus hop beer.
The butt went on at 6:45 am and came off at 9 pm. I waited 4 hours for the first two flips and mops and then 1 hour intervals after. I took it off at 180 F because we were starving.
I wrapped it in foil and let it rest for 30-45 minutes in a cooler while we (my wife) made some sides. (mac n cheese and honey chipotle corn bread)
Here is my critique followed by pictures. Feel free to add.
I'm known to cheat and do pork in a crock pot and finish on the grill. The pork flavor/texture this time was significantly better than my best crock pot / grill attempt. I will not use the crock pot again for big cuts if time allows.
The bark was pretty lame. It did not burn but it was very salty / very smokey. I prefer sweet and tangy with a bite.
The meat had great pork flavor. It was not overly salty (good), but It didn't get any sweet or tangyness. It was a little bit too smokey for my taste. Pork and lots of smoke.
The meat held together under its own weight and gently pulled apart. It wasn't dry at all. The bone pulled out clean. I think it would have been even better if I took it up to 190 - 210 range and rendered more fat out.
I'd give myself 3/5 stars. -1 for the bark and -1 for flatness of flavor profile.
Next time I want to cut the salt and brine for 24 hours. Maybe more molasses and inject?
I might use charcoal briquettes instead of hardwood charcoal. I'm only going to add wood chips for smoke for the first part (not the entire time) to hopefully cut down on the smoke flavor.
I'm going to trim the fat on the outside of the butt. I'm going to rub with mustard and re-work the rub to include more brown sugar. Similar to my rib rub but less heat: http://thehotpepper....-the-crock-pot/
I am worried that too much sugar might burn so I might add it later in the process to build the bark.
I will spray instead of mop with vinaigrette or apple cider vinegar instead of white vinegar/beer. I think I was too rough with my mopping technique.
I will probably start the night before at 1am to move dinner time up a little bit.
Thanks for reading!