Re: [CH] Smoker

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I agree, it will do just fine without brining. 
However, I like to brine the butts prior to smoking so
that I can add some flavor (read:  heat) all the way
through the meat.  Also, I have cooked hundreds of
pork butts to an internal temperature of 180 F, and
have never had a problem pulling one.

Happy smoking....

Matt

--- Cuchulain Libby <clibby@satx.rr.com> wrote:
> 
> From: "T. Matthew Evans" <tmattevans@yahoo.com>
> Subject: Re: [CH] Smoker
> 
> 
> > Tom --
> >
> > Can you fit a pork butt into it?  That's the most
> > foolproof piece of meat that there is.  Brine it
> for a
> > few days (time permitting) in a heavily spiced
> liquid.
> >  Pull it out of the brine, pack the outside with
> some
> > salt, pepper, and red chile, then smoke away.  I
> would
> > go for a smoker temp around 225 F and an internal
> meat
> > temp of 180 F.
> 
> Not to bicker but butt is fatty enough it don't need
> brining and if you go
> to 190-195 it'll pull, i.e. shred into strands,
> giving you pulled pork
> sandwiches...
> 
> -Hound
> 


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