Pulled Pork - Two Butts are Better than One!

[Pork Belly]

Well came home to look at Q pics and am sadly disappointed. I hope your late dinner was good and you were just to tired and full to log on.

[Smokster]

Hey Brian, it is almost 1 AM and the butts are still in the smoker.  One is at 192, the other at 180.  I will pull them each out when they reach 200, then foil and in the cooler. I will then shred them after they sit for 2 hours.  Unfortunately due to unanticipated rain this weekend, the timing of my smoke was off, however since these butts were really for quick evening meals (to vacuum seal and freeze), I wasn't too worried. It just means I will have to get up throughout the night to tend to the butts. At least it will be ready in time for pulled pork sandwiches for lunch.

They do smell great and I just opened it quickly to do a quick probe of the 2nd butt, and they look great, really moist and juicy. Pics will be posted by tomorrow.

[Pork Belly]

Sounds good Tony, there are worse things than having to stay up with the smoker. Its 66 here in Michigan, would be a good night on the deck. I will check your pics out tomorrow.

[Smokster]

I pulled the first butt out when it reached 200 IT, wrapped and let it rest in the cooler for a few hours. Below are the pics of the first butt.

[NDKoze]

That looks awesome! Nice job.

[Pork Belly]

Very nice, I need to go buys some butts I'm getting hungry.

[gmbrown]

Memphis Dust Recipe

To give credit where credit is definitely due, this recipe is courtesy of "Meathead" at Amazing ribs.com: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

I've used it myself--it's very good.

[Pork Belly]

Geoff, everyone here is pretty aware of Meathead and his Dust. In fact Tony was the first to post and credit Meathead http://smokinitforums.com/index.php?topic=1948.0

[NDKoze]

Brian, I think you may have been confusing the new post (yesterday) with the original post by Ed back in 1/2014:

http://smokinitforums.com/index.php?topic=1387.0

Both are good threads with high praise for this rub.

It is on my list of rubs to try.

[Smokster]

Hey Guys, when I posted the rub recipe, I didn't realize that it was already posted earlier this year. The difference between the two posts is that my version doesn't include salt while Ed's version has salt in it.  Credit goes to Ed on this one and I may even remove my rub post as there is no need to have a duplicate recipe on the site.

In regards to the pulled pork, it turned out great, but I tried something different this time around.  My wife and kids don't like eating any of the fat so I have to trim it off before shredding after the smoke. Not to lose any of the great flavour and moisture that the fat adds to the pork, I put all the fat in a pan then slowly cooked it down on low heat to render the fat to a liquid, then poured the liquid over the pork. This added additional flavour and moisture back to the shredded pork.

[DivotMaker]

Nice job, Tony!  Did you notice a difference in the brined butt before adding the liquid gold back onto it?

[Smokster]

Hey Tony, the brine did make a difference but not as much as it did on the brisket. On the next one, I will smoke two butts at the same time, one brined and the other without, then I do a side by side comparison.

Overall, the both turned out great and very moist.

[DivotMaker]

Try one without the wrapped rest in the fridge after brining (no matter what the book says)...just for funzies!  I see a pretty good difference in the finished butt.  Also, I take mine out at 196-198, as they'll rise over 200 while resting in the cooler.  I find they stay more moist, and there's no loss of tenderness at all. 

[Pork Belly]

I believe your post brine, rest or no rest issue, is less important with a butt as compared to say a turkey. The butt is going to be pulled mixed and remixed. If the outer inch has a higher salt content than the interior it is not noticeable as it would be on a slices of turkey breast.

If he had his brined butts on a rack/pan and covered with plastic wrap they did not evaporate any moisture. As you have said. "All meat is different" or words to that affect.

All meat is improved by a brine but, even the best brine wont make all meat perfect.

[DivotMaker]

Agreed, Brian.  You're absolutely right - all meat is different - even from the same animal!  Sometimes you just get a bad cut.  I've had butts that didn't turn out as expected, even following the "tried and true" methods!  I guess that's what makes our hobby/addiction to rewarding - and frustrating; we can't control everything, no matter how hard we try!  Sometimes, the meat has its own agenda.