Ingredients
- Pork Brisket
- 1 bottle of Marinade (Something similar to Tony Chachere’s Pork Marinade)
- Pork Rub (Something similar to McCormick’s Grill Mates Hickory BBQ Rub)
- 3 C Apple Juice
- 1 C White Vinegar
- 3/4 C Brown Sugar
- 3/4 C Kosher Salt
- Injection syringe for meat
- Meat thermometer
- Mover’s blanket
Directions
- Making a brine with the 3 cups of apple juice and 1 cup white vinegar
- Warm the mixture but do not boil it, then add the 3/4 cups of brown sugar and 3/4 cups of kosher salt and let cool
- Put the pork butt in deep pan and pour the brine over the meat and cover with foil.
- Put in refrigerator overnight.
- Next day inject the meat with the marinade. Inject WITH THE GRAIN OF THE MEAT (not cross-grain).
- Pat, do not rub, the the Pork rub onto the meat
- Set smoker temperature to 275 F and fill the smokers wood chip tray with chips, 1/2 apple and 1/2 peach
- Put pork butt on rack – fat side down.
- After 1 hour lift the meat off the rack and place it in an aluminum panand return it to the smokers rack. Spritz every 15 minutes with apple juice.
- When internal temp reaches 150 F wrap top of pan with foil to seal the pan with the meat inside and put back in smoker until internal temp hits 196 F
- Remove the meat from the smoker and wrap the pan in a thick “mover’s blanket” to let it rest for 2 hours and absorb all of the juices in the pan.
- After 2 hours shred them serve.