So follow up for the pulled pork, turned out great.
Here's what I did:
1) Brine for 12 hours, 10oz kosher salt, 3/4 cup molasses, 2 qt water
2) Coating 8 tbsp Jack Daniels whole grain mustard (this is great for cooking because it's thick enough to add whatever you want to it), 4 tbsp bourbon, 2 tsp black pepper, 1 tsp cayenne pepper, coat the whole thing.
3) Smoke over pecan until internal temp is 190 degrees
4) Every time I added coals or wood, I brushed more bourbon onto the outside of the meat
Pic of the assembled redneck contraption:
Inside, close to done
Pulled apart and ready to eat
What I did wrong:
I don't usually use pecan, it burns pretty hot, grill got up to 380 a few times, so the mustard mixture burned in one spot.
I didn't start early enough, a big brisket is usually done in 8 hours, this took almost 12.
I let the puppies smell it, they're big enough to grab stuff off the counters now, so I had to fight against them while pulling the meat apart.
Edit: wasn't too noticeable last night, but today it's pretty salty, should cut the salt in the brine down by 1/4th.
Shredding claws made quick work of ripping apart the 7 lb shoulder, I highly recommend them for < $15.
Here's what I did:
1) Brine for 12 hours, 10oz kosher salt, 3/4 cup molasses, 2 qt water
2) Coating 8 tbsp Jack Daniels whole grain mustard (this is great for cooking because it's thick enough to add whatever you want to it), 4 tbsp bourbon, 2 tsp black pepper, 1 tsp cayenne pepper, coat the whole thing.
3) Smoke over pecan until internal temp is 190 degrees
4) Every time I added coals or wood, I brushed more bourbon onto the outside of the meat
Pic of the assembled redneck contraption:
Inside, close to done
Pulled apart and ready to eat
What I did wrong:
I don't usually use pecan, it burns pretty hot, grill got up to 380 a few times, so the mustard mixture burned in one spot.
I didn't start early enough, a big brisket is usually done in 8 hours, this took almost 12.
I let the puppies smell it, they're big enough to grab stuff off the counters now, so I had to fight against them while pulling the meat apart.
Edit: wasn't too noticeable last night, but today it's pretty salty, should cut the salt in the brine down by 1/4th.
Shredding claws made quick work of ripping apart the 7 lb shoulder, I highly recommend them for < $15.
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