Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Brined Pig none ***BRINE*** 1 gallon water 1/4 cup vinegar 1 tablespoon pickling spice 1/2 teaspoon allspice 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery salt 1 1/2 cups salt 1 teaspoon liquid smoke 1/4 cup brown sugar 1 tablespoon maple extract 1 tablespoon dark molasses Well did my 100 lb. brined pig and turned out amazing. Brined for 5 days. Was a pretty lean pig to start with but trimmed where I had to too 1/4" fat. Took pig out Friday am and thinking I might of overbrined I made like a pepper rub. Cayenne, black pepper, paprika, chile powder(Top Hat) and a little onion and garlic powder. Rubbed all over and covered until I put on spit at 2 am Sat. I did not turn my spit continuously. I turned every two or three hours to position on back or sides. I didn't look in pit for the first 4 hours and when I did it was taking on a very nice golden color but looked dry, probably from the salt. So made a mop of vinegar, olive oil, and what rub I had left over. Worked great. Cooked with hickory until 3 p.m. (13 hrs), internal was 170 when taken out of cooker. Cooking temp was 200 to 225F the entire time and temperature outside was 20F. I must say this pig was buy far the most golden in color and the most tasty, moist pig I've done to date. Fed around 100 people, and when I went around to ask how the pig was, no one would answer, they devoured it. You pork butt smokers should try this. I made up 25 gallons of brine, and I used solar salt for first time, cheap. Posted to BBQ List by Don Havranek Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
