Smoked Pork Butt

Meats	Metric	US
Pork butt, boneless or with bone	2.7 kg	6 lb.

Ingredients per 1000g (1 kg) of meat

60° SAL brine:
water	3.9 kg	1 gal
salt	0.72 kg	1.6 lb.
Cure #1	120 g	4.2 oz.
sugar	42 g	1.5 oz.

Instructions

1. Mix all ingredients in 1 qt of cold water (40° F, 4° C), then spray pump pork butts to 10% of the green (original) weight.
2. Leave butts in the remaining brine for 3 - 4 days in a refrigerator.
3. Take them out, wash briefly with cold water and let drain.
4. Place butts in stockinette bag or hang them on hooks.
5. Hang them in a preheated to 130° F (54° C) smokehouse for 2-3 hours until dry.
6. Apply a medium smoke increasing temperature to 150° F for about 3 hours.
7. Raise the temperature to 160–165° F and continue smoking until an internal temperature of 154° F (68° C) is obtained.
8. Shower with cold water and hang them at room temperature to start cooling.
9. Store in the refrigerator.

Notes