Boston Butt

With the couple of threads about smoking, decided to do a Butt this weekend. Did it on a Smokin It 3 electric smoker with a heatermeter.

Brined for ~14 hours in:

~3/4 gallon water and ice
1/4 gallon of apple juice
1 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne
2 tsp black pepper
1 tsp Instacure #1 pink curing salt (optional)

Pink curing salt is if you use an electric smoker and want to get a faux smoke ring. I didn't use it because that's just for show on electric.

Put all the ingredients together except for the water and apple juice. Use half a gallon of the water with ingredients and heat without boiling for 15-20 minutes. Add ice cubes and 1/4 gallon of apple juice to cool til mixture reaches a gallon. Cool in fridge then brine butt.



After 12-24 hour brine, I halved a Memphis BBQ Company Rub I found online and these are the measurements I used:
1/2 cup Turbinado Sugar (ground fine)(I used brown sugar since I didn't have this one on hand)
1/4 cup white sugar
1/4 cup Kosher salt
1/2 tablespoon onion powder
1 tablespoon granulated garlic
1 teaspoon cayenne
1/2 teaspoon finely ground blk pepper
1 teaspoon dry mustard
1/8 cup light chili powder
1 teaspoon ground cumin
2 tablespoons paprika

Smoked at 230 degrees til internal hit 195 with 3.7 oz Apple and 2 oz Hickory. These electrics don't use much wood.







Here is the Heatermeter graph of the full smoke. These were originally made for BGEs, but we found a place for them with electrics. Pretty handy to be able to control and watch from any electronic device. Ignore the air temp, it gets hot in the 3d printed case when the heatermeter has been on awhile.