Smoked Pork Butt

Smoked Pork Butt

MeatsMetricUS
Pork butt, boneless or with bone2.7 kg6 lb.
Ingredients per 1000g (1 kg) of meat
60° SAL brine:
water3.9 kg1 gal
salt0.72 kg1.6 lb.
Cure #1120 g4.2 oz.
sugar42 g1.5 oz.
Instructions
  1. Mix all ingredients in 1 qt of cold water (40° F, 4° C), then spray pump pork butts to 10% of the green (original) weight.
  2. Leave butts in the remaining brine for 3 - 4 days in a refrigerator.
  3. Take them out, wash briefly with cold water and let drain.
  4. Place butts in stockinette bag or hang them on hooks.
  5. Hang them in a preheated to 130° F (54° C) smokehouse for 2-3 hours until dry.
  6. Apply a medium smoke increasing temperature to 150° F for about 3 hours.
  7. Raise the temperature to 160–165° F and continue smoking until an internal temperature of 154° F (68° C) is obtained.
  8. Shower with cold water and hang them at room temperature to start cooling.
  9. Store in the refrigerator.
Notes

This amount of brine cures about 17 lbs. of meat.

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