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Everything But the Meat

Pulled Pork and Brines

Start with a pork butt 8lb-12lb pre-cooked. Remove from packing and rinse.

 

Brine (pork)

1 ½ cup pickling salt

1 cup of sugar

1/2 cup of molasses

2 cups boiling water

1 gallon of water

1 7-10lb bag of ice

 

Combine salt, sugar, and molasses with boiling water till mixture is dissolved.  Add ice, meat, and gallon water into cooler or large container. Ensure that meat is covered by using weighted plate. Brine pork butt 12-24hrs.

 

 

About an hour before cooking, light your grill/smoker and get the grill up to temperature (Apox 225-250 degrees). Also at this time pull your pork butt out of the brine and pat dry with paper towels.

 

Barbeque Rub

This will make about 1 and half cups.

 

½ cup salt

½ cup turbinado sugar (sugar in the raw)

¼ cup granulated brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons ground black pepper

2 teaspoons cayenne pepper

1 tablespoon dried thyme

1 tablespoon ground cumin

1 teaspoon nutmeg

 

Combine them together, mixing well.  Store in air tight container until ready to use.

 

Cover the pork butt with a heavy coat of BBQ rub. Set in fridge for about 30 minutes to allow rub to set-up. Once your grill is up to temperature place the butt on indirect heat. Place the fatty side of the butt up on the grill. Cook for about 4-6 hours using wood chunks or chips until you have an internal temperature of about 120 degrees. At this point wrap the pork butt up in tin foil and place back on your smoker. Now cook for another 2-4 hours until you get an internal temperature of at least 170-180 degrees. Pull off the grill and keep the butt wrapped up for at least 30 minutes. This allows the butt to rest. At this time you can start pulling the butt apart. Be careful the butt will be very hot so wear heavy gloves or use large forks to pull the meat. Pour the extra liquid from tinfoil back over the meat prior to serving.

 

Tennessee Caviar Dip

Ingredients

  • 1  can black-eyed peas
  • 1  can yellow corn
  • 2 cans of Rotel dip
  • 1 small sweet onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 diced finely diced bell pepper
  • 1 cup of Italian seasoning
  • 1bag Tortilla chips

Preparation

  • Rinse and drain peas and corn.
  • Stir together peas, corn, Rotel, and next 5 ingredients in a serving bowl; cover and chill overnight. Serve with tortilla chips.

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