Aaron Ruins Food
Region: US
Friday 11 September 2026 00:35:47 GMT
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burgher13 :
When smoking, once it hits 165°F instead of wrapping, I put it in a foil pan with some apple juice at the bottom and cover it with foil before putting it back in. Once it’s done, I save all those pan juices in a jar. After shredding the meat, I pour the juice right back over it—keeps it amazingly tender and juicy!
2026-09-11 01:13:18
5
James Warren :
same brine as your chicken brine?
2026-09-11 18:07:37
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Flying blonde :
Do we keep the meat in one piece or can I break it down into 2-3 smaller pieces for better surface exposure during brining and smoking?
2026-09-16 16:00:29
1
HockRockit27 :
Once it hits 165, wrap it in foil, then cook it to 195 (or until the bone comes out clean if it’s still got the bone), take it off the smoker, wrap the package up in a towel and put in a cooler for 1 hour. Then unwrap, saving the juices, pull, add the foil juices and just a bit of the rub and a few splashes of apple cider vinegar, mix it up and you’ll thank me later, moist but not overcooked, it’s got mouthfeel and unction
2026-09-19 14:40:06
0
Grave pow :
I assume insta-pot is a no go?
2026-09-11 00:53:16
3
Avery Ratliff :
ive never thought about brining my pork butt before it hits my smoker my first thought was a beer brine the night before have you tried this and if so how did it go? I feel like this would be a lot more effective of getting the beer flavor into the pork instead of steaming the pork in beer for the second half of my cook which has been ruining my crust completely
2026-09-11 00:57:04
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Cody Rose :
Vinegar slaw topping 🫡
2026-09-11 05:05:41
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debpaint55 :
I use Italian flavors - garlic, ground fennel seeds, lemon zest and fresh herbs, maybe rosemary or thyme, inside roast. Tie up and dry brine overnight. Slow roast covered in the oven. Serve with drippings.
2026-09-11 20:21:21
2
W0LFM4N338 :
one thing you missed is resting the meat for longer than you think it needs to come down in temperature to about 150 and you can even hot hold it for better results.
2026-09-13 02:19:07
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Nancyleigh07 :
I sous vide it
2026-09-11 00:57:57
2
HockRockit27 :
For the love of god, thank you, a crock pot full of slow cooked pork is fine but don’t you dare call it pulled pork! That’s just a disgrace!
2026-09-19 14:41:37
0
NatureWildChild :
Pork butt is a shoulder… ✅
2026-09-11 13:10:45
5
James Warren :
gonna try to ruin my pork shoulder today with your brine!!!!
2026-09-16 14:36:10
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