Pork butt experiment, brined no wrap

Mr.Fabulous

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47A36442-BC07-4BAE-B48F-5C65DF888265.jpegDecided to try brining a pork butt on a cook that didn’t matter. Also decided not to crutch it as I did not have a hard time frame to meet.

Brined for 24 hours, ingredients included kosher salt, brown sugar, onion & garlic powder, chopped garlic, cracked black pepper, and a little sage & cumin.

Slathered in mustard and rubbed down. Went on at 11:30 last night, came off just before 4pm today. Let it run at 225 until I cleared the stall, then bumped it to 250 to finish. Pulled at 200 IT, & glad I did, as I barely got it off in one piece.

& one gratuitous shot of my smoking buddy, hoping I dropped something as I wrapped it for the rest. I’ll get a shot of the ring when I pull it later, and give a postmortem on whether the flavor is enhanced by the brine.
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Nice write-up and I love the pics... I prefer that almost black bark; mine has improved over the past couple months while trying the pellet but I've yet to achieve what you obtained with the bark. Great job!
 
Awesome, might have to try it that way one of these days.
 
80D634DF-9430-424C-8845-6C55177B783C.jpegDamn it’s good. I might have to avoid wrapping them when I’m not in a hurry. Bark is amazing
 
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Flavor is subtle, but you can definitely tell the flavor of the brine deep in the meat. I’ll do this again. This rub recipe is a keeper as well.

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I appreciate you sharing this rub! I will definitely do this on my next shoulder.
 
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