MDW Pulled Pork

[SmokedGouda]

Getting ready for a 9.83# bone in pork butt for Sunday! Been brining since Wednesday at about 7:45 pm. Gonna take it out around 10pm Saturday night, making for a little more than 72 hours in the brine. Toss in the smoker(#2) between 10-10:30pm, coating in yellow mustard and using my rub recipe below. Expecting it to be done some time between 2-4pm Sunday. Will post pics once it’s out of the brine and into the smoker, and of course after it’s pulled.

Brine (EQ at 2.5% salt and 3% sugar)
Used brown sugar
Kosher salt
onion powder, garlic powder, and paprika (1/2 Tbsp per 1000g of meat for each)

Rub:
24 T brown sugar
3 T coarse kosher salt (Morton’s)
3 T onion powder
3 T garlic powder
4 T paprika
1.5 t cayenne
2 t black pepper
2 t cumin

Update: The recipe above makes enough rub to liberally coat 1 pork butt (up to about 10 lbs) and enough to fill a 10oz spice shaker. I like having some left over to sprinkle on the pulled pork prior to eating.

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[barelfly]

Yum on some pulled pig!

[SmokedGouda]

Update:

74 hours in the brine. Put it in the smoker at 10:20pm, expecting around 1.5 hours/lb. It should be done between 1-3 pm tomorrow, but plan on digging in around 5 or 6.

Water pan is filled with apple juice.

3.75 oz of hickory and 3.75 oz of sugar maple... both soaked in water for a little while

I also decided to make some Carolina style bbq sauce (vinegar based) to have available for anyone who wants it (wants, not needs, cause my brined pork doesn’t need anything extra) since I couldn’t find any in the store: 

Carolina BBQ sauce:
1 cup Apple cider vinegar
2 T brown sugar
1 T ketchup
1/4 t cayenne
1/2 t red pepper flakes
1/2 t black pepper
1/2 t salt

Here’s a few shots after applying the rub and placing in the smoker.

[SmokedGouda]

Not letting a little water rain on my parade!

Just took it out of the smoker. Total time was about 17 hrs to get to 195 degrees. Didn’t stay intact when I tried to remove it from the smoker, but here’s a shot before I wrapped it and stuck it in the cooler. I’ll post another pic of it pulled once that’s done.

From what I remember, it seems to stay intact more when I remove it from the smoker at 190. Not that that matters considering it’ll be pulled anyway haha

Of course I stole a taste, it was delicious! Can’t wait till dinner time.

[old sarge]

Lookin' good!

[TexasSMK]

Love pulled pork!  Hope it was great.

[LLcoolbean]

24 T of brown sugar
... or 2 to 4 T??

[SmokedGouda]

24 T of brown sugar
... or 2 to 4 T??

Sorry I’m pretty late on the reply... That would be 24 T. I can’t quite remember why I listed it like that instead of 1.5 cup. It’s def a sugar heavy rub, but I love the way the bark turns out