PORK BUTT BRINE RECIPE RECIPES

Name: Barbecue Pork Butt
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 17 h 20 min
Yield: 4 to 6 pounds pulled pork
Ingredients: 3 quarts water; 12 ounces kosher salt; 8 ounces molasses; 8 to 10 pound boneless pork butt; Special equipment: Smoker and 4 ounces hickory or oak wood chunks

BARBECUE PORK BUTT RECIPE | ALTON BROWN | FOOD NETWORK

Barbecue Pork Butt Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 17 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 30 minutes

Yield 4 to 6 pounds pulled pork

Number Of Ingredients 5

Ingredients

3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Steps:

Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

FIVE HOUR SMOKED PORK BUTT - LEARN TO SMOKE MEAT WITH JEFF ...

Five Hour Smoked Pork Butt - Learn to Smoke Meat with Jeff ... image

Provided by Jeff Phillips

Categories Entree

Total Time 310 minutes

Prep Time 10 minutes

Cook Time 300 minutes

Number Of Ingredients 3

Ingredients

1 Each Pork Butt ((5 to 8 lbs is normal))
2 to 3 Tbsp Yellow mustard
1/4 Cup Jeff's original rub

Steps:

Apply yellow mustard all over the outside of the meat to help the rub to stick better.
Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
Cover/wrap the pork butt and place it in the fridge overnight if possible
Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
Place pork butt on grate fat side down and close lid/door.
When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
Remove the meat from the heat and let it rest for at least 30 minutes.
Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
Enjoy!

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