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Oh man you just had to throw that in didn't yah!
I'm down on the coast in the land of where's the beef. Jonesing for a big hunk of dead bovine but will have to wait a few weeks till I get back in the ATL. Today it's going to be game time at a buds tiki bar where we'll have steamed shrimp and oysters. Sure not complaining!
LMAO, I'll never turn down oysters, that's what I was eating during the SC game. And will be again for LSU and KY.
Looks good bud!
Oh yeaaahhhh, as in Macho Man, Randy Savage.
Tailgating just inside the Arches with chik fil A nuggets, and brauts and burgers on the Coleman. My first time back in the Classic city since UT game 2016.
Have a lot a of fun brother!
Would you mind expanding how you do it? Is it a paste that is spread over the meat? Thanks, hombre
While its fresh on my mind, I was inspired by yours and did this (mostly approximate quantities):
1 pint (16 oz) apple cider vinegar
1 1/2 pint (24 oz) white vinegar
~ 1 pint (16 oz) Mott's for Tots apple white grape juice
1/3 cup Kosher salt
1 tsp dry thyme leaves
1 smallish pork butt (it was wrapped in string)
The Motts was leftover from a colonoscopy prep. Most brines have sugar and salt to simulate a blood replacement (cf: Normal saline). Motts will provide some sugar and some flavor (I presume - great aroma). The thyme is cause I like the herb. The butt was larger than I thought and this should be enough. I could have added more Motts or some water.
(Take from brine, pat dry, then...) This will go into a Crock-Pot (slow cooker) with seasonings - likely Italian and/or oregano - after about 4 hours in the brine. Hope to report good results.
Bought some BBQ sauce that doesn't have high fructose corn syrup, so will try that with this.
Ice water bath overnight with the salt and molasses, usually two nights ahead of smoking (but it's only two nights because I've done this enough that I can smoke butts overnight and have them ready for lunch the next day.) Remove from water, pat dry, apply rub and refridgerate up until smoke time. If time is limited between applying the rub and cook time, you can use olive oil to help the rub flavors penetrate the meat faster.
Pickling salt is made for cold water use. The salt and molasses get pulled into the meat, so you avoid the crusting issues mentioned above.
I won't type the full story here, but I've had people at BBQ competitions take the time to come up to me saying they wanted to vote for my stuff in People's Choice when they were eating my leftovers from the night before.
To close the loop on this, it was delisioso++! But I added a few things from that given earlier. Here is what I ended up with:
1 pint (16 oz) apple cider vinegar
1 1/2 pint (24 oz) white vinegar
~ 1 pint (16 oz) Mott's for Tots apple white grape juice
~ 1/2 pint (8 oz) water
1/3 cup Kosher salt
2 Tblsp light brown sugar
1 tsp ground coriander
1 tsp dry thyme leaves
1 smallish pork butt (it was wrapped in string)
I added a little apple cider vinegar and an equal quantity of water plus a little ground coriander to the Crock-Pot before I put the butt in, fat side down. The ground coriander gives a 'body' to meat that I notice if I use it, and miss it if I don't. Cannot explain it. The brown sugar was my fear that the salt should be balanced by a sugar as is usual in a brine. If I had a dark brown sugar or molasses (opened) I would have used that. The extra water was just to cover a little better.
After removing from the brine and drying it, I dusted the butt with Cavender's Greek Seasoning (Salt Free - meaning potassium chloride instead of sodium chloride) and Italian (herb) seasoning - McCormick's or equivalent, then put it in the C-P. Cavender's is available via Kroger. Made in Arkansas.
So, the vinegar/Motts and salt/sugar ingredient pairs ended up being close to 1 to 1 (equal parts of the pairs). Wouldn't change anything, but would brine at least 4 hours ( - it was closer to 3 hours actual). The butt was moist and very flavorful.
https://kroger.com/p/cavender-s-all-purpose-greek-seasoning/0007435000001
Thank you @ghostofuga1 for the vinegar brine tip.
(Should have been posted 10/1)
Always love to see different folks' takes on brines and Q. Believe it or not, there are a few supposedly good BBQ joints here in Paris though I haven't gotten to 'em yet. I saw one last week. Def modeled after Texas brisket. I looked it up online and the locals complained that they smelled like smoke when they left, which was a positive, and since I don't have the set up in my apartment in the city, I might order one for the Vandy game and start the ritual over here. Need to get that delicious Brunswick stew recipe I saw someone had posted here. Man, that made me miss home.
I inject with:
1 part apple juice
1 part strained Italian dressing
2 T Worcestershire
2 T hot sauce
I mix mustard and a brown ale beer together in a blender and coat the butt in that combination before adding my rub
Testing