Sunday in the park with a pork butt!

[Lemans]

So I bought a 8 lb picnic for 1.50$ a lb. has been in pops brine for 21 days on Sat. Sunday it hits the smoker. My only problem is I can't decide what to smoke it on, by WSM or my new toy .. my Weber ranch... I know I know one 8lb but on a ranch? I will find something else to throw on..

[Travis]

I'd go ranch personally. Any chance to cook on hat bad boy. Tell us a little about this 21 day brine.


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[Lemans]

Curing  brine:

for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda®
1 cup brown sugar or Splenda® brown sugar mix
1 tbsp cure no. 1 pink salt




Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

[Lemans]

Ps. Not my recipe. Got it from the Smoking Meat Forum

[Lemans]

So last night I decided to do a small trail run to see how the Ranch holds the temp.
So I placed like20 Kingsford red on one side and
My probe on the other. After 30 mins of burning I closed the top.
  Bottoms vents closed except the one under the coals
1/4 open and top vent half closed. Outside temp 40 degrees . That small batch keep
225-240 for 3 hours..very impressive grill!