Once you brine you will never go back
With my #2 my butt took around 1.5-2 hours per lb., smoke at 225 degrees. Use a water pan filled with water or whatever you would like, for the smoke 5-6 oz. of wood. If you are planning on pulled pork once the Butt hit 195-200 degrees pull from smoker, double wrap in foil and place in a cooler. Cover with some towels, close lid and let sit 1-2 hours before pulling.
Here is my brine recipes, I would suggest to brine 8-12 hours. If you don't use sea salt, I would use 1 cup of kosher salt.
Brining Solution:
Makes 1 gallons of brine
Ingredients:
96 oz. water
3/4 cup fine sea salt
½ cup brown sugar
8 cups ice
Directions
1. In a sauce pan over medium heat stir together 32 oz. of water, salt, and sugar until dissolved.
2. Take your brining bucket and add 64 oz. of cold water along with 8 cups of ice, add items from the sauce pan and mix.
Brine temp should be 45 degrees or lower, add your chicken, pork or item to be brined and place in refrigerator.
Option instead of using ice, add 96 oz. of water instead of 64 oz. add the mix from the sauce pan and place in the refrigerator until cold.
• Note never reuse brine!
Greg
