Quote:
Originally Posted by KCUnited
I've never brined a butt, there's plenty of moisture in there. I trim the fat cap and any other unsightly fat pockets. I salt mine and let it sit to build a pellicle and then rub it (I use a saltless rub because I've already salted the meat), but you can use mustard or oil to help adhere your rub. Throw it on around 225-250. I flip mine around 8 hours and start to baste it with an apple juice/vinegar/rub mix and pull off around 190. Let it rest for 30 mins to a couple hours depending on what the plan is. Good luck, man. Enjoy yourself.
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Yep. 225 until 190 internal temp. It will stall around 170 internal temp, but be patient. I like a rub heavy on salt and sugar because I feel it gives the best bark.
I take mine off and wrap tightly in foil to rest at least an hour. Wrap it in towels and put it in a cooler.