Author Topic: For Those Who Love BBQ  (Read 7213 times)

Offline 734406pk

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Re: For Those Who Love BBQ
« Reply #60 on: April 20, 2017 - 10:34:25 pm »
Sorry for being late to the party on this topic, but this is for all the common Joes out there that dont have any fancy cooker or BBQ equipment, but want to make killer BBQ like the pros.

First, let me say Im sure weve all heard of or tried brined turkey.  I will not cook a turkey EVER anymore without brining first.  I tried for years to get a buddy of mine who thinks he is a great cook, and he is pretty good at it, to brine his turkey and he wouldnt do it.  Well, one time here recently he finally brined a turkey, and now, he will not ever cook a turkey without brining it first.  What Im going to next tell you is you gotta try to brine your pork butts & shoulders. 

I got this recipe from Alton Brown, the science guy, on the Food Network.  I am 59 years old and have cooked on grills all of my adult life and lived in SW Missouri, a great place for BBQ.   I really love grilling and cooking outdoors, so Ive had plenty of time and experience at it.  Im not great at it, but I do try and I have tried BBQ pork butts and shoulders for 35+ years.   Most of the time Im successful but not alwaysbut its usually good enough to eat.  Like I said earlier I have brined my turkeys for years and never did a pork butt.  I saw this Alton Brown show where he brined his Pork.  I had heard you could brine just about anything, but I had never tried anything else other than my turkeys, but this time I gave his brine recipe a try.  I cooked it on a Big Green Egg at 225 for about 8-10 hours until 195.   I use mostly oak and some pecan woods for smoke. 

I took my cooked, brined pork butt off the BGE cooker and brought it in.  I started to pull it and it just started to fall apart.  I was so tender and moist I had never cooked anything like that before.   This was restaurant quality.  My first taste was fantastic and I immediately thought to myself I could go into business selling this stuff!  That was the best pork I had ever made and quite possibly ever tasted.

Im sure youve never tried brining a pork butt/shoulder but I will never cook a pork butt ever again without brining it first.  What is even better, is I smoked a whole chicken in this very same brine recipe (about 4-8 hours soak) and my chicken breast was like eating butter.  It was just so tender, flavorful and juicy.  I love smoked turkey, but Ill tell you I love brined smoked chicken even better.  I left the skin on my chicken and cut in halves, and cooked it on my BGE.  The brining will make your meat salty tasting (dont use turkey drippings to make gravy too salty), but that salty and crispy chicken skin was one of the best tasting things Ive ever put in my mouth.  My wife commented on how good it was.

Anyway, please give brining a shot, especially on your Pork butts/shoulders.  Youll be glad you did.  Itll make you cook like a pro.

Here is Alton Browns recipe (I added 2 tsp of garlic to his brine)
Cup Molasses
12 oz. Salt
2 tsp minced garlic
2 Qts Water
Mix above together in a cooler the size of your pork.  Put pork in brine mix and let sit overnight or 8-10 hours and keep cool.

A.Browns RUB This is simple, easy and good.
1 tsp Cumin
1 tsp Fennel (crushed)
1 tsp Coriander
1 TBL Chili powder
1 TBL Onion powder
1 TBL Paprika
Mix rub together, put on pork and cook at 220-225 degrees for 8-10 hours until 195 inside meat temp.

FYI - I do not use this brine recipe on my turkeys.  There are dozens of turkey brine recipes on the internet.

Thanks for posting! That sound very good, I'll try it this weekend on a pork shoulder!
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Offline hofilbert

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Re: For Those Who Love BBQ
« Reply #61 on: April 21, 2017 - 10:21:06 am »
FYI, I did make this brine recipe last week on 2 shoulders (@$1.47 lb - cheap eatin') and I cooked them on my BGE @ 225 for almost 14 hours and the internal temp was only 175 when I took them off.  I took them off early because when I put my fork in it to turn them over the roasts just basically exploded and broke apart they were so tender.  I did wrap them in foil and baked them in my oven another hour at 275 and that got rid of some extra fat/grease.
I pull my meat (no pun intended - LOL) then bag up and freeze the extra.  It freezes and retains the smoke very well.  You just don't want to over microwave the smoke out when reheating.  Over microwaving will kill the smoke flavors and leave you with plain old bland cooked pork.  That's what Dickey's BBQ (BBQ chain here) did to my last and only sandwich there.
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Offline 73440

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Re: For Those Who Love BBQ
« Reply #62 on: May 16, 2017 - 08:21:44 am »




First delivery of the mesquite wood for the smokers, gettin closer to open date of late June.
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Offline 734406pk

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Re: For Those Who Love BBQ
« Reply #63 on: May 16, 2017 - 08:12:15 pm »
 :2thumbs: That's one big load of mesquite! Great with chicken IMO!
1973 Challenger 440 6 pack auto 3.91 rear
2012 Dodge Ram 3500 dually 6.7 Cummins Fleece EFI Live
1973 Challenger 318 2bbl auto 2.73 rear 22.5 mpg RIP
1970 Challenger TA 340 4bbl auto-Sold and sad
1999 Dodge Ram 3500 dually 5.9 Cummins Fleece tuned VGT-sold
1995 Kawasaki ZX1100E & still alive

Offline 734406pk

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Re: For Those Who Love BBQ
« Reply #64 on: May 16, 2017 - 08:22:28 pm »
FYI, I did make this brine recipe last week on 2 shoulders (@$1.47 lb - cheap eatin') and I cooked them on my BGE @ 225 for almost 14 hours and the internal temp was only 175 when I took them off.  I took them off early because when I put my fork in it to turn them over the roasts just basically exploded and broke apart they were so tender.  I did wrap them in foil and baked them in my oven another hour at 275 and that got rid of some extra fat/grease.
I pull my meat (no pun intended - LOL) then bag up and freeze the extra.  It freezes and retains the smoke very well.  You just don't want to over microwave the smoke out when reheating.  Over microwaving will kill the smoke flavors and leave you with plain old bland cooked pork.  That's what Dickey's BBQ (BBQ chain here) did to my last and only sandwich there.

Good info! I smoked a 20 lb whole ham with maple honey mustard glaze for 12 hours @ 250 deg. The meat stalled at 155 deg for two hours so i finished it on the charcoal grill @ 325 deg. Pulled it off at 192 deg wrapped in foil and let it stand for 45 mins. It was incredible! Super tender, 3/8" smoke ring, flavorful glaze. Highly recommended!!
1973 Challenger 440 6 pack auto 3.91 rear
2012 Dodge Ram 3500 dually 6.7 Cummins Fleece EFI Live
1973 Challenger 318 2bbl auto 2.73 rear 22.5 mpg RIP
1970 Challenger TA 340 4bbl auto-Sold and sad
1999 Dodge Ram 3500 dually 5.9 Cummins Fleece tuned VGT-sold
1995 Kawasaki ZX1100E & still alive