Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Traeger => Topic started by: okie smokie on August 19, 2018, 08:47:46 PM
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Just had the best pulled pork ever for me. My son did an 8 lb butt on his Traeger in the following simple manner:
1. Bottle of molasses
2. "handful" of salt.
3. Water enough to cover the butt
4. Mix all three well until dissolved and chill
5. Pul the cold butt in the cold brine mix and put in icebox over night.
6. In AM set your pit to 225
7. Remove butt from brine and pat dry with paper towels. (no rinse)
8. Apply your favorite brown sugar based rub
9. Into the pit cold and naked until internal temp of 160*
10. Wrap in foil as is, or in a foil pan and finish in oven (or smoker if preferred) at 225* until IT of 203-205.
11. Place in foil pan and wrap with towel and place in a cooler for an hour or more as desired.
12 . Pour the juices into a separator and remove the fat. Pull the meat and discard any fatty waste.
13. Then pour the saved juices back into the meat and use enough to make it wet but not soupy.
We did not even have to add rub or sauce to this pork. Cook time totaled out at about 12 hrs or so. Mucho flavor. Moist enough for sammies without added sauces. Grade A+. :bbq: :clap:
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I have to say, I truly can't remember ever brining beef. (Where I read Beef from I have not a clue). Wow maybe before the 1st cup of coffee kicked in.
I have brined pork though many times.
I apologize for the confusion.
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I use a similar process once you start cooking except I don't bother to drain the fat from the juices.
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Excellent post! I, too, use only salt and sugar for pork brine. I can't detect much deep penetration of other flavors in pork so I add them after pulling.