I’m always eager to try out a new bbq recipe, and a few weeks ago, I was given that opportunity. A long time (30+ year) employee retired at my work, and there was going to be a party for him. I was volunteered to make pulled pork, so I decided to smoke two Boston Butts, one using Aaron’s excellent rub and the other with Alton Brown’s recipe for pulled pork.
Like many of Alton Brown’s recipes, this one starts with a brine.
The salt was added to 2 quarts of water and ¾ cup of molasses
Here are the costars of the afternoon.
I was worried that it would be a huge mess when I put the pork butt in the container that I did everything in the sink.
Amazingly everything fit. From there it went right to the fridge to wait for the next day.
With the pork butt out of the brine and thoroughly dried off, I started to make AB’s rub.
From there it was time to apply the rub.
While all this was happening, I was getting the egg ready for smoking.
You can’t have bbq without quality wood. It was chunks of hickory for this session.
Here are the two pork butts on the egg.
After 7 or so hours of a smokey 225-250 degrees, the temp inside the pork butt reached 190.
The larger butt would need another hour or so, but I took this one inside and tented it with heavy duty foil.
In no time at all, I had the entire pork butt pulled and ready for the morning.
I was still worried about the saltiness.
I’m not sure whose rub recipe I prefer. Alton Brown’s is great for simplicity, but Aaron’s has such a depth and variety of flavor. Of course, I’ll never stop trying new rubs, but for now I’m left to ponder just how does my big green egg bbq cook so quickly?