Second Try, first try was good but this was excellent.
used this recipe https://www.villarifood.com/recipes/pork-butt-pastrami/ for. the brine, injected and into the bath for two weeks. Starting weight was 8 lbs bone in.
Simple 3-2-1 rub Ground pepper 3 Parts, ground coriander 2 Parts, granulares garlic 1 part.
225 until it hit 165 IT , then wrapped tight in foil. Into the oven at 300 until it hit 205. Set oven to 170” for overnight rest.
This was the most tender butt i have ever cooked, it just fell apart. Very moist as well. No more than a cup of fat that had not fully rendered.
flavor is great, very happy with a 5 1/2 lb yield.
used this recipe https://www.villarifood.com/recipes/pork-butt-pastrami/ for. the brine, injected and into the bath for two weeks. Starting weight was 8 lbs bone in.
Simple 3-2-1 rub Ground pepper 3 Parts, ground coriander 2 Parts, granulares garlic 1 part.
225 until it hit 165 IT , then wrapped tight in foil. Into the oven at 300 until it hit 205. Set oven to 170” for overnight rest.
This was the most tender butt i have ever cooked, it just fell apart. Very moist as well. No more than a cup of fat that had not fully rendered.
flavor is great, very happy with a 5 1/2 lb yield.
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