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[Bentley]

Hey Man, I am trying to teach here...I am just kidding, we both know you are right...Just checked, 187°, will give it another hour!

[Bentley]

OK, its done and this is the remaining juice and fat.  It is currently in the freezer, so when it coagulates, the fat will be used in tamales and the butt jello put back in meat and vac sealed.  Once hard, I am gonna guess about a 1/2 inch of orange fat.  Will post a picture when hardened.

Not even close on the thickness of fat!

[Bentley]

Those that have known me from Pelletheads.com will know I am pretty honest when it comes to my cooks.  Those that don't, when they read this will probably just say he is full of himself!

This was the best butt I have ever cooked.  Including the KCBS Perfect 180 I got at Imperial Beach Competition in 2003.  Kristin has a luncheon for 100-150 Master Gardner's in March and has already said we will be following this recipe.

If there are questions, I will be happy to answer them, anything more is just self serving!

Thanks to you know who for suggesting I do this...I now not only have a new recipe for competitions, I have documentation of how I did it.  I just need to figure out how to duplicate 48 hours in a brine in 12!

[Mudflap]

Nice pulled and thanks for taking the time to post all this info.
man am I hungry

Just wanted to ask if this is the timeline for your cook?
48 hr Brine
Add your rub
6 hrs at 200 on grate
2 hrs at 250 on grate
10 hrs at 225 on grate
put in pan add fluid and foil pan turn grill up to 275 for 90min then checked
Gave it another hr at 275

About 20 1/2 hrs?

[Kristin Meredith]

It was the best pulled pork he has done in, I can't remember now long!!  Moist, tender, but I do have one criticism -- it was a little salty.  He said he did not even taste any salt!

[Bentley]

Slaw with the Port Cranberry Reduction sauce.  1st time I have eaten a pulled pork sandwich since...I have no idea.

[Bentley]

That is exactly it.  About a 1/2 cup of liquid in pan with foil.  And to be honest with you, if I had to do it again, I would not have turned it down to 225°.

Just wanted to ask if this is the timeline for your cook?
48 hr Brine
Add your rub
6 hrs at 200 on grate
2 hrs at 250 on grate
10 hrs at 225 on grate
put in pan add fluid and foil pan turn grill up to 275 for 90min then checked
Gave it another hr at 275

About 20 1/2 hrs?

[pmillen]

I'm in a pulled pork slump.  I expect each one I smoke to be as good as the previous ones or, hopefully, better.  Coaches always go back to basics to break a slump so this S×S process is precisely what I need.

I'm going to get it all on one page...Ingredients and Directions.  Then I'll have it for the next pulled pork cook.

Thanks for posting this, Bentley.

[Bentley]

I played football when there was one flavor, there were just coming out with that new fangled orange stuff, but that did not cut it.  For me, there is still only one flavor! So Lemon-Lime...



I like the Citric Acid component on pork, ribs or butts.  So I decided, hey, why not put Gatorade in the brine, since you are going to inject the brine right into the meat. This was a 1st with this type of injection, I had never even considered injection a brine solution into the meat, it was always just used to soak, that is why I put the sodium phosphate in the brine. I also used the powder in the rub because it has a small amount of salt, a large amount of sugar (good for bark) and that citric component.  I would venture to guess if it is left out, the results will not change much.  Maybe a slight taste difference. 

The major factor in my injections is the sodium phosphate, I can always tell a difference between my competition butt (always injected) and my home butt (usually never injected due to laziness), the injected are simply more moist and have more flavor.  This butt for me was slightly saltier then usual, but for me a very minor taste difference, but I really enjoy salt.  But after Kristin's comments (will see what the 2 siblings and their spouses think), I will have to probably adjust.  Either inject less of solution, or make separate injection solution with just Gatorade and sodium phosphate.  She ate this meat naked, you start saucing it and I believe the salt is not going to be an issue, I think it will be a flavor enhancer.