Smoked Pulled Pork Recipe Brine

If you would prefer to learn this recipe in video form, the same recipe can be found below on my youtube channel: Stir in the vegetable broth and the honey.

Pin on Smoke Boston butt

We can remove all the air and keep the meat fully submerged in the brine.

Smoked pulled pork recipe brine. Add ice to chill the brine to approximately 40 f. Begin checking meat for doneness after 10 hours of cooking time; The charcoal smoker gives a better bark, but the flavor is so good you’ll be a rock star either way.

Now that the meat is brined and injected, it is time to rub. Jump to recipe print recipe. Preheat an outdoor smoker for 200 to 225 degrees f (95 to 110 degrees c).

Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest. You'll know the meat is done when it falls apart easily when pulling with a fork. At 250 the pork shoulder will cook a little faster, but you’ll sacrifice moisture.

Once your smoker is up to temp, open the lid on your smoker, and put the meat on the grate. Brine overnight, up to 12 hours. The smoked pork leg should look golden brown and the skin should be retracting by now.

Place butt in smoker and cook for 10 to 12 hours, maintaining a temperature of 210ºf. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. Stir until the salt dissolves.

Transfer the cooled brine to a large container that will hold both the brine and the displacement of liquid from the pork, placeing a plate or some other heavy waterproof item atop the shoulder, weighing it down so that it is completely submerged in the brine. Place the pork in the brine, fat cap up, and cover with cooler lid. The target internal temperature is 145°f.

Refrigerate it and let it do it’s thing! At around 6 hours, i checked and they had reached 160 degrees so i placed them in a foil pan, added some cherry dr pepper to the bottom and covered the top with foil before placing them back into the smoker to finish. Apple cider brined smoked pulled pork is a bone in pork roast that gets soaked in a sweet and salty apple cider brine overnight, covered it in the best dry rub, and smoked to perfection on the grill.

There are three main components to this pulled pork recipe: Whisk or stir for a minute to help the. Mix about 1/4 cup sugar rub into cider;

For the pulled pork brine, you’ll need water, apple cider, kosher salt, dark brown sugar, some of the dry rub (more on that in a moment), bay leaves, and red pepper flakes. Smoked pulled pork on the smoker. Once the rub has been added, it is time to start cooking!

Homemade cheese sauce for pulled pork If using a plastic bag place it in a roasting pan or larger bowl just in case it leaks. Typically a brine is 4 tablespoons of salt per 1 quart (4 cups) of water or 1 cup of salt per gallon of water.

We are excited to share this brined smoked pork shoulder recipe with you because it feeds a crowd and we think it will be a big hit at your next party or family gathering. When done, let the pork loin cool down completely, then remove the butchers twine and slice thin. How to make smoked pulled pork.

You will understand better the function of this extra two cups by reading the reserved brine section down below. Ingredient two, aka the gamechanger, homemade cheese sauce. Combine the brine ingredients (including 3 tablespoons of the dry rub you just made) in a large pot or an extra large ziploc bag.

Check your vaporizer and make sure it still has plenty of water in it, and cover the thinner part of your smoked pork leg with some foil so it does not burn or overcook. Coat the pork loin generously with steak rub. Cover pot and refrigerate for 12 hours.

Close the lid and let it cook. Generously season the roast on all sides with the traeger pork & poultry rub. I cook pork shoulders at 225 or 250 degrees.

If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. If the meat isn’t salty enough you can always adjust the recipe the next time you use it. Just combine all of the rub ingredients in a bowl and stir them until evenly distributed.

Put the pork in what you’re using and add all the remaining ingredients and stir. You should do this covered and in the refrigerator. Add boston butt making sure it is completely submerged in brine, cover, and let sit.

Add the ice and stir. This smoked pulled pork can be made in an electric or charcoal smoker. There's a recipe for a brine on this site titled 'basic brine for smoking meat'.

When the temperature is at 264f, open the lid. Pour the brine into a food safe bucket along with half the rub, mix until rub is dissolved. The brine, the dry rub seasoning, and the homemade bbq sauce.

For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. It’s best to follow your recipe and go with the lowest amount of time. Add the slices to some bread, dress as you please (maybe add some cheese), and boom!

Now, add the meat to your brine and place it into your refrigerator for a minimum of 8 hours, up to 24 hours. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Then at about 5 hours.

Rub the sweet rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat. Once done, remove it from the smoker and set aside to rest for at least 1 hour. Rub the rest of the rub all over the pork butt.

Best smoked pork loin of your life! Before you add the pork to your brine, reserve two cups of the brine for later use on cooking. The pork shoulder is soaked in a flavorful brine that penetrates the meat with a nice balance of sugar, savoriness, aromatics, and spices then smoked low and slow until it nearly falls apart.

After you’ve piled the hawaiian pulled pork and coleslaw/pickles on the kaiser roll, the next two ingredients are what really make the difference for me. Cover the meat and refrigerate. The meat is so tender that it shreds effortlessly and the flavor is unreal!

Put the pork in the brine, fully submerged. Place pork shoulder in a large pot and add enough apple cider to cover. Here’s one of my pork butts.

Smoke the pork loin at 225°f.

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