Comments on: Pulled Pork a la Alton

By: Julie

Julie — Sun, 17 May 2009 13:30:12 +0000

I always love your posts. Nice detailed instructions. I’ve brined butts that came out on the hammy side. Will have to try molasses in the brine. Thank you!

By: Dave

Dave — Thu, 07 May 2009 19:10:23 +0000

Sure, I sometimes cut mine in half to reduce to cooking time. Figure a 6-8 hour cook for a couple of 3-4 pound butts. Just make sure you leave some space between them on the grate or they tend to act like one big piece of meat.

By: alienor

alienor — Thu, 07 May 2009 18:58:35 +0000

if i used a smaller pork butt- about 3-4 lbs do you think i could cook it for only 12 hours. i don’t like the idea of leaving the grill on overnite and this way i could start in the a.m. and be finished by evening. so do you think that this would be ok?

By: Dave

Dave — Thu, 07 May 2009 01:54:16 +0000

Huge difference in flavor and a little in texture. Not hammy, but denser. Kind of like the difference between light and dark meat.

By: Chris

Chris — Wed, 06 May 2009 23:10:53 +0000

I’ve never brined a butt before, don’t usually even inject. So this made a huge difference for ya huh? Flavor too or was it more the texture? You have me curious.