Beer Brined Smoked Pork Butt
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Medium
Stage 1
0 °C
- Smoke
- 01:00 | -
Stage 2
140 °C
- Combi-steam
- - | 96 °C
- 5
Stage 3
200 °C
- Convection
- 00:12 | -
- 5
- 5
| 1 | each | Pork Butt |
| 2,83 | l | Water |
| 480 | ml | Cider Vinegar |
| 720 | ml | Beer |
| 675 | g | White Sugar |
| 450 | g | Kosher Salt |
| 5 | each | Bay Leaves |
| 5 | each | Rosemary (fresh, rough chop) |
| 5 | each | Thyme (fresh, rough chop) |
| 5 | each | Star Anise |
| 28,13 | g | Whole Black Peppercorns |
| 28,2 | g | Red Pepper Flakes |
| Ingredients | ||
| Mix all ingedients until disolved and add Pork Butt after Brine Pork Butt 24-48 hours Pull Pork out of brine and dry with paper towel |
| 1. Food Preparation |
| Place directly on the grill rack (if you want to capture the drippings, put a 2" hotel pan under rack) Be sure to put internal probe into thickest part of the Pork Butt Use 4 Bradley Smoke Pucks in Convotherm Once smoking/cooking is complete, you can continue to hold product in Convotherm or pull it out for use Smoked and tender to pull. |
| 2. Cooking Instruction |
| Pulled Pork Sandwich, Quesadilla or with some Rice and Beans. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
