well I think it is important to share my successes as well as my not so successes. IF we only share our wins people can't win from our ties. (just to be fair, this was good and not a loss). Don't get me wrong , the butt was good but no way did it compare to my first pork butt.
1. this was in my 3D, the last was in my 2. just goes to show you technology is only one piece of the puzzle.
2. I waited until 189 at 18 hours. I think the cut of this meat also impacted time. the last was one large piece, this had a flap that really changed structure of the meat when it came to cooking. Although an 8lb piece of meat, it acted more like a 5lb but with a 3lb extension. when picking out butts, try to get solid full butts.. (who doesn't like a butt to that description?
)
3. DM's brine is a winner. I really like it. I used Bad Byron's butt rub which gets good reviews here. frankly , it was too salty with the brine. I prefer killer hogs as it is made with brown sugar. it adds a sweet to the salty brine. Byrons added salt and a hot kick to the salty brine. Each to his own but I learned from it for me anyway.
4. I forgot the DANG WATERPAN!! the overall but was moist butt the bark was way too tough. I couldn't stop picking at the last bark, it was just right. this one was a little tough and double salty as already stated.
5. lastly, I am not sure about the instacure.. I didn't use it on the last butt and I used it on my pork loin and this butt. the color it puts on the meat throws me. I keep thinking I have pink pork and it's not done. if you look to the pork that is shredded. you will see what i am talking about .I know it's cooked as the meat deeper in is white with the outside pink. Meat cooks the opposite. I get the Faux smoke ring thing but this just throws me off. FOR ME, I don't think I need it in the future.
anyway. the good? the meat was tender , moist and tasty... would I make it this way in the future no? could someone feed it to me if I were over there house? yes absolutely!
I think if you like salty tastes (or slightly salty), this rub is for you. If you would like a sweeter butt, go killer hogs or something with a brown sugar
My sons liked it. I enjoyed cooking it, so all in all a win! that is why try it!
Tom