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Messages - mtomky

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All Things Food / Re: Boston Butt Recipe?
« on: July 31, 2013, 07:41:48 AM »
I make a lot of these in my smoker but braising probably a great way to cook them as well. I believe the most important step is to brine the meat for at least 12 hours. The brine adds a lot of flavor and helps maintain the moisture. There are hundreds of brine recipes online but I keep it pretty simple - in a couple quarts of filtered water add 1 cup pickling salt, 1 cup brown sugar, some whole peppercorns and maybe a 1/4 cup of molasses if you like. Another variation I tried recently was to add a bottle of a good dark beer (porter, stout or bock) to the brine. You may have to boil the brine to get everything dissolved, make sure you cool completely before adding the meat (or cool with ice).
Also, I always use a dry rub before smoking. Again, tons of great ones on the web but pork loves chili powder, dry mustard and pepper. Alton Brown's recipe for rub is one of my favorites - http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html

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