SMOKED TUNA BRINE 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.

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.

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BARBECUE PORK BUTT RECIPE | ALTON BROWN - FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 17 hours 20 minutes

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.

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