re: Outdoor Board Cookbook

Brined smoked pork quarters:


This makes 2 gallons. (256 oz) which is about enough for 2 quarters from a 80 lb pig or all 4 from a smaller pig

1 ¾ cup salt
2 tbsp black peppercorns
1 ½ cup honey
2 tbsp fresh rosemary chopped
1 cup brown sugar
1 tsp dry mustard
1 onion chopped
2 bay leafs
4 garlic cloves chopped
½ tsp nutmeg

In large sauce pan bring 8 cups of water to boil and add salt, honey, sugar. Stir until it is all dissolved. Then reduce heat to medium and add the rest of the ingredients. Simmer another 5 - 10 min, until flavors are blended. Then remove from heat and add ice (about 64 oz) also add 4 cups cold water.
When brine is good and cold, submerge all of the meat in the brine in a cooler and let sit for 1-3 days, continuing to add ice about another gallon (128 oz).

Remove from brine let drip for a few seconds and wrap the joint ends in foil.
Smoke with your favorite wood (I like apple for pork). I use an electric smoker set on med (165 -200 degrees) and smoke it for 4 to 8 hours.


I like it little pink for some peoples tastes, but I assure that the internal temp of the meat is greater than 160 prior to removing.