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In this video I take two pork butt recipes from two popular chefs and compare them side by side.
While filming the video I accidentally said to dry brine with a half tablespoon of salt per pound. THAT IS WRONG. I used a half teaspoon per pound. I dubbed over my voice with the correct measurements, but that's why it sounds weird.
Michael Symon's recipe doesn't says anything about brining, so to compensate I cut the amount of salt he recommends in half.
MICHAEL SYMON'S:
2 parts kosher salt (I used 1 part)
2 parts freshly groundblack pepper
1/2 part celery seed
1/2 part ground coriander
MEATHEAD GOLDWYN'S RUB:
3/4 cup firmly packed dark brown sugar (I use maple)
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tbs ground black pepper
2 tbs ground ginger powder
2 tbs onion powder
2 tsp rosemary powder
I smoked these butts on my offset smoker using apple wood @ 225-250 for about 10 to 12 hours, spritzing if need, but that might ruin the bark. Internal temp of 203 degrees.
Michael Symon's Cookbook:
http://a.co/d/dbydpSH
Meathead Goldwyn's Website:
https://amazingribs.com/
Meathead Goldwyn's Cookbook:
http://a.co/d/h9oydQm
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