Dan's Cider Brined Barbeque

Name: Dan's Cider Brined Barbeque
Prep time: 10 h
Cook time: 10 h
Total time: 20 h
Cuisine: American
Ingredients: 1 Boston Butt or Pork Shoulder; Burger Seasoning, Weber Gourmet; Hamburger Buns; Barbeque Sauce; 6 Cups Apple Cider or Apple Juice Not From Concentrate; 4 Cups Water; 2 Cups Apple Cider Vinegar; 1/2 Cup Salt; 1/2 Cup Brown Sugar; 1/2 Cup Worcestershire Sauce; 2 Tbsp Garlic Powder; 2 Tbsp Onion Powder; 1/3 Cup Weber Gourmet Burger Seasoning

15 steps

Prep:10hCook:10h

The best way to do Barbeque at home. Preferably on the Big Green Egg!

Updated at: Thu, 17 Aug 2023 03:40:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories658.7 kcal (33%)

Total Fat31.7 g (45%)

Carbs43.3 g (17%)

Sugars26 g (29%)

Protein45.1 g (90%)

Sodium6556.6 mg (328%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1Boston Butt

or Pork Shoulder

Burger Seasoning

4sesame seed hamburger buns

barbeque sauce

Brine Ingredients

6 CupsApple Cider

or Apple Juice Not From Concentrate

4 cupswater

2 cupsapple cider vinegar

½ cupsalt

½ cupbrown sugar

½ cupworcestershire sauce

2 Tbspgarlic powder

2 Tbsponion powder

0.33 CupBurger Seasoning

Instructions

Brine for 8 to 12 Hours (Typically the Day Before Cooking/Eating)

Step 1

Combine all of the brine ingredients in a large Container.

Pot

Apple Cider6 Cups

water4 cups

apple cider vinegar2 cups

salt½ cup

brown sugar½ cup

worcestershire sauce½ cup

garlic powder2 Tbsp

onion powder2 Tbsp

Burger Seasoning0.33 Cup

Step 2

Stir until the salt and sugar crystals have completely dissolved.

Spoon

Step 3

Be sure the pork is almost fully immersed in the brine. Add Water/Cider if necessary. Cover and Refrigerate for 8 to 12 Hours.

Grill & Meat Prep

Step 4

Heat Smoker to 225 Degrees.

GrillHeat

Step 5

Remove Meat from the Brine and Place on a Large Baking Sheet with Raised Edges. Pat dry with Paper Towel.

Baking sheet

Paper Towel

Step 6

Using a meat injector, inject the pork with some of the remaining brine about every one to two inches across the entire roast.

Step 7

Boil the remaining Brine to kill any raw germs.

CooktopHeat

Step 8

Rub the Weber Gourmet Burger Seasoning generously across every surface of the Meat.

Boston Butt1

Burger Seasoning

Grilling - 10 to 12 Hours (About an Hour and a Half per Pound)

Step 9

Cook the Meat on Indirect Heat, Fat Side Up, for 3 Hours at 225 Degrees. Mop with Cooked Brine every Hour.

Step 10

After 3 Hours, Transfer Meat to a Large Disposable Aluminum foil Pan. Pour in Cooked Brine until about 1/2 inch of the Meat is submerged.

Step 11

Increase Smoker Temperature to 250 Degrees. Cook for an additional 6 to 8 Hours. Cover with Foil if you feel like the meat is too brown.

Step 12

Once the Meat reaches an internal temperature of 195 to 200 degrees, Remove from the smoker and let it rest for 20 minutes. If eating later, wrap the meat in Aluminum Foil, then a towel, and place in a cooler.

Step 13

Just before serving, Shred the Meat. You can use your hands, Bear Claws, or whatever method you like. Discard the bone and any lumps of fat, including the fat cap.

Step 14

Moisten the Pulled Meat with some of the Meat juices from the grill. Mix the Pulled meat and Serve!

Step 15

Serve on Hamburger or Slider Buns with Barbeque Sauce, if desired.