I'm strickly a wood smoker. Start with just enough charcoal to get the hickory working, then cook/smoke with the wood. Indirect heat only from a side-mount firebox. I usually do not brine my boston butts either. I did brine the very last two I smoked, can't say it made any difference. I usually allow 12 hours, but it can be done in less. I cook mine til the meat is falling off the bone and can be easily pulled by hand.
I check my butts for tenderness about 2 hours before I want to take them off the grill. If they seem too far from the level of doneness, and might not get there in 2 hours, I remove from grill, place in a roasting pan, pour one can of Pepsi in the bottom of the pan, seal well with heavy duty foil (becaue it's wide enough for a single sheet cover). Put in oven for 1 1/2 to 2 hours at 300-325 degrees, and it is done, still moist, and falls apart easily.
Rub I use is usually one off Food Network (Emeril Live show) for Kansas City Baby back ribs, except that I add 1 teaspoon of cumin to that recipe. Otherwise, it is good to go.
You should be able to adapt this method to your use inthe electric cooker, because heat is heat. Mine is probably smokier because of the fuel, but you should get good results with your electric. If you can find it, you might try mixing hickory and some apple wood chips!
Good luck, and Good Eats!!:dr
Upon a re-read, this thread is full of double meanings, isn't it!!
I don't tend to brine my Pork butts, i just inject them with a combination of apple juice and Jack Daniels. FIgure that pork butts will take between 1 1/2 and 2 hours per pound when being cooked at a temp between 225 and 250.
I'm strickly a wood smoker. Start with just enough charcoal to get the hickory working, then cook/smoke with the wood. Indirect heat only from a side-mount firebox. I usually do not brine my boston butts either. I did brine the very last two I smoked, can't say it made any difference. I usually allow 12 hours, but it can be done in less. I cook mine til the meat is falling off the bone and can be easily pulled by hand.
I check my butts for tenderness about 2 hours before I want to take them off the grill. If they seem too far from the level of doneness, and might not get there in 2 hours, I remove from grill, place in a roasting pan, pour one can of Pepsi in the bottom of the pan, seal well with heavy duty foil (becaue it's wide enough for a single sheet cover). Put in oven for 1 1/2 to 2 hours at 300-325 degrees, and it is done, still moist, and falls apart easily.
Rub I use is usually one off Food Network (Emeril Live show) for Kansas City Baby back ribs, except that I add 1 teaspoon of cumin to that recipe. Otherwise, it is good to go.
You should be able to adapt this method to your use inthe electric cooker, because heat is heat. Mine is probably smokier because of the fuel, but you should get good results with your electric. If you can find it, you might try mixing hickory and some apple wood chips!
Good luck, and Good Eats!!:dr
Upon a re-read, this thread is full of double meanings, isn't it!!
I'll second that sauce. My other favorite is Sticky Fingers Carolina Mustard. That stuff is incredible with pulled pork, the flavor works it's way in and amplifies everything about the pork. Everyone I've had try it loved it.:
A bought sauce I really like is Bone Suckin Sauce (no comments please) available in original and hot. You can buy it at a lot of Cracker Barrel's or Whole Foods Market or other grocers.