Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

I got the sugar cure mix from Moodys enough to make a 3 gallon brine to soak my 10lb Boston Butt roast. Mr. Moody said three days would be okay but if I wanted it saliter a couple of days more would do that too. I settled on three days in a five gallon Lowe's bucket in my large cooler would work.

Here is what it looked like when I poured most of the water off.

I rinsed it off well and dried it and added a Cajun's Choice Blackened Seasoning rub Delliot gave me. It is great on blackened fish. Not too salty or spicy.

Then put it on the grill at 7:30am

12 hours later using lump charcoal and hickory at 200 to 250 it came off.

Here it is sliced. It was really good though more like corned beef than a true low temperature smoked ham but still worth trying. I threw a 7.5lb feral hog haunch on there too since I was already used a lot of fuel for one small 10 pound roast.

One more picture from today slicing it up cold.

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Chef Lefty · Posted: Mon Jan 07, 2013 12:58 pm Post subject:

Wow Tyler, that looks awesome!!
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deputydawg · Posted: Mon Jan 07, 2013 1:07 pm Post subject:

Man that looks great!!! You come up with some good ideas. I may have to try something like that with a hog.

We had a food related weekend as well. Me and the wife made 25 lbs jap/cheese summer sausage, 25 lbs pan sausage, and 25 lbs polish links. Also put 6 lbs of jerky meat in the dehydrator. We will be eating good for awhile!!! Very Happy

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

shallowsport · Posted: Tue Jan 08, 2013 12:20 pm Post subject:

Cooked my first butt roast last week. Have to admit that yours looks a lot better. I will have to keep tweaking my recipe.

This forum has some mighty good cooks.