Thread: Food and Drink Brinkman smoke n grill
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Old 09-04-2013, 06:37 PM   #328
lewdog lewdog is offline
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Join Date: Sep 2011
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Quote:
Originally Posted by KCUnited View Post
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.
I actually am going to cook it all Saturday, leave it whole/refrigerate and reheat whole in the oven the next day at my buddy's house. Not the best scenario but only way it is going to work for me.

What temp to re-heat it at in the oven and do I need it to get back to 190 degrees again?

/n00b questions
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