Greetings all!
I'm new to charcoal grilling, got my kettle a week ago, decided to try smoking a boston butt today,.
Last night I brined it.
Using snake method with applewood chips.
Started 8am finished 6pm, tried to keep temp right at 230.
Temp was 225 - 240, rotated the butt 180 degrees at noon.
4pm pork hit 160, I put it in an aluminum tray added small amount acv and apple juice and covered with foil, raised grill temp to 350 till butt hit 200 @ 6pm.
Rested 1 hour in a cooler.
Turned out great meat fell apart but honestly was a little too moist for my preference, pan was pretty full of juices when done, tasted great family loved it!
Next time when doing final heat I think I might vent it? Any suggestions?
Thanks!
Brine was
4 cups applejuice
2 cups acv
1/4 Worcestershire sauce
1/4 brown sugar
1/4 salt
Rub was mustard for binder & sweet rub o mine
Tray in bottom of grill was apple juice with some acv for humidity.
Sent from my SM-G892U using
Weber Kettle Club mobile app