#porkbutts

[brisketmafia]

Pork!!! Great pic from @sillsnsopesbbq!!! #brisket #bbq #beer #texasbbq #mesquite #awardwinningrubs #meat #protein #beef #foodie #bbqrubs #bbqlife #bbqporn #foodgasm #bbqblog #delicious #ribs #pulledpork #pork #food #porkbutts #lubbock #burntends #texas #foodblogger #follow

[brisketmafia]

BBQ! Great pic from @smoking_rays_backyard_bbq! #brisket #bbq #beer #texasbbq #mesquite #awardwinningrubs #meat #protein #beef #foodie #bbqrubs #bbqlife #bbqporn #foodgasm #bbqblog #delicious #ribs #chicken #primerib #food #porkbutts #lubbock #burntends #texas #foodblogger #follow

[brisketmafia]

Dang!! Great pic from @lolaslickinbbq!!! #brisket #bbq #beer #texasbbq #mesquite #awardwinningrubs #meat #protein #beef #foodie #bbqrubs #bbqlife #bbqporn #foodgasm #bbqblog #delicious #ribs #chicken #primerib #food #porkbutts #lubbock #burntends #texas #foodblogger #follow

[sutyerak]

These Cider Brined Pork Butts will take your pork experience to a whole new level. With apple cider, spices, and slow smoking, you can make meat that is tender and full of flavor that is great for any event. This dish will be a hit whether it's sliced or shred.

Ingredients: 2 pork butt roasts approximately 4-5 lbs each. 4 cups apple cider. 1 cup kosher salt. 1/2 cup brown sugar. 1 tablespoon whole black peppercorns. 1 tablespoon whole allspice. 4 bay leaves. 5 cloves garlic, smashed. 8 cups cold water. Applewood chips for smoking.

Instructions: In a large pot, combine apple cider, kosher salt, brown sugar, whole black peppercorns, whole allspice, bay leaves, and smashed garlic. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool to room temperature. Place the pork butt roasts in a large brining bag or a non-reactive container. Pour the cooled brine over the pork, ensuring it's fully submerged. Add cold water to cover the pork if needed. Seal or cover and refrigerate for 12-24 hours. Preheat your smoker to 225F 107C and add applewood chips for smoking. Remove the pork from the brine, pat dry with paper towels, and let it come to room temperature. Smoke the pork butts for approximately 6-8 hours or until the internal temperature reaches 195F 90C. Rest the smoked pork for 30 minutes before shredding or slicing. Serve and enjoy the flavorful, cider-brined smoked pork butts!

Prep Time: 30 minutes

Cook Time: 480 minutes

Crochet Knit

[natureboy77]

I LIKE BIG BUTTS AND CANNOT LIE🤠 #PORKBUTTS #BUTTSONPARADE #pulledpork (at Atlanta, Georgia) https://www.instagram.com/p/CXmU36VPNqY/?utm_medium=tumblr

[cbobbq]

I often get asked how many pellets are used during a cook. Although there are a ton of variables that can effect that, here is an example. I topped off this hopper at 7am when I started 3 pork butts. Been running on high smoke which is 220 to 228ish range and here is where it is at just shy of 1pm so about 6 hours or so. Now it is hot out today which drastically helps. I am using Fruitwood blend of #lumberjackpellets. #cbobbq #coloradobbqoutfitters #porkshoulders #porkbutts #pelletuse #lumberjackpellets #fruitwoodblend #hotout (at Colorado BBQ Outfitters) https://www.instagram.com/p/CRHfztWBIHu/?utm_medium=tumblr

[robson-grills]

Let me tell you, before today I never would have thought you could cook 8 pork butts in 3 hours. They came out super moist, and full of flavor. I ate so much while the meat was being carved up, I didn’t even end up with a plate or any sides. #porkbutts #rotisserie #kingsfordcharcoal #royaloakcharcoal #hotandfast #bbq #barbeque #barbecue #bbqporn #foodporn #foodie https://www.instagram.com/p/CFWDxqahtsi/?igshid=13mt4y9mrsrmp

[robson-grills]

Today I’m sitting back and watching other people cook. This is my first time seeing pork butts being done hot and fast. They’re spinning over a mix of Royal Oak and Kingsford Charcoal. I’m pumped to see the results! #porkbutts #rotisserie #kingsfordcharcoal #royaloakcharcoal #hotandfast #bbq #barbeque #barbecue #bbqporn #foodporn #foodie https://www.instagram.com/p/CFVOcuAhvDM/?igshid=mcgipmnkuw2o