Came out delicious , thanks to all the wonderful advice here !
i brined it for two days , rubbed with killer hogs .
Smoked for 4 hours , wrapped for one and rested for one hour .
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Omg thanks for the encouragement people ! Couldn't have sone it without this site and the kind advice form you guys !
Only thing I would change is the brine time and salt . Came out a little too salty lol !
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Awesome job! I can almost taste it! If the pork butt already had a solution with salt added, then add your dry brine and salt in the rub, is probably the issue with being too salty. If you use the same brand of pork butt and rub on your next one, I'd reduce the dry brine salt amount.
Looks mighty fine!
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