Ingredients
- 1 1/2 Gallons Beef Broth
- 1 1/2 Cups Kosher Salt
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1/4 Cup Honey
- 3 Tablespoons Pink Salt or (other * curing salt)
- 3 Tablespoon Pickling Spice
- 1 Tablespoon Yellow Mustard Seeds
- 8 Cloves Garlic (crushed)
- One 7 to 9 Pound Villari Prime Pork Butt (fat layer trimmed to 1/4 inch)
- 10 Pound Bag Hardwood Charcoal
- About 6 Handfuls (cups) hardwood chips, for smoking
- 1/4 Cup Whole Tri-Color Peppercorns
- 2 Tablespoons Coriander Seeds
- 2 Tablespoons Smoked Paprika
- 1 teaspoon Cheyenne Pepper
Directions
- In a large pot, combine the Beef Broth with the kosher salt, granulated and brown sugars, pink salt, pickling spice, mustard seeds, honey, and garlic. Cook over medium high heat, stirring occasionally, until the salts and sugars have dissolved. Pour the brine into a large bowl or tall stainless pot and let cool to room temperature, then refrigerate until chilled.
- Using a meat fork, carefully poke holes all over the Villari Prime Pork Butt and add to the chilled brine. Cover the pot with plastic wrap, and weigh the Villari Prime Pork Butt down with something heavy, like heavy plates to keep it submerged in the brine and refrigerate. Let the Villari Prime Pork Butt cure for 6 days, turning it once each day.
- At the end of the 6th day remove the Villari Prime Pork Butt from the brine, rinse, and pat dry with paper towels. Place the Pork Butt fat side up on a rack set on a rimmed baking sheet pan. Refrigerate, uncovered, for 24 hours.
- Bring the Villari Prime Pork Butt to room temperature, (about 2 or 3 hours). Light the grill. In a spice grinder, coarsely grind the peppercorns with the coriander seeds. Mix the Ground Spices with the Paprika and Cheyenne Pepper, coat the Villari Prime Pork Butt. Cover all sides and rub it into the Villari Prime Pork Butt, make sure the fat side of the Villari Prime Pork Butt has most of the Spice mixture.
- Arrange the red-hot coals around the perimeter of the grill and set a double layer of heavy-duty foil in the center. Put a disposable aluminum pie pan on the foil and fill the pan halfway with water. Scatter about 1 cup of the hardwood chips over the hot coals. Set the grate on the grill and place the Villari Prime Pork Butt, fat side up, in the center, so that it will drip the juices into the aluminum pan of water. This will keep flame from flaring up. Cover and grill at 250°, partially vented, for about 3 hours. Every 40- or 50-minutes check and replenish the hot coals and add another handful or 2 of the hardwood chips for smoke. After maybe 3 hours, no more than 4. Remove the Villari Prime Pork Butt from the grill and wrap in Heavy Duty Foil. Place the foil wrapped Villari Prime Pork Butt back on the grill (again with indirect heat cooking slow at about 250 degrees until the instant-read thermometer inserted in the thickest part registers 185° to 190° F. Then remove from the heat and leave wrapped in foil, let the Villari Prime Pork Butt rest for about 45 minutes before cutting.
- Let the unused portion cool, wrap tightly in plastic wrap and refrigerate until chilled.
- To reheat…... Preheat the oven to 350°. Thinly slice the Villari Prime Pork Butt across the grain. Arrange the slices on a large, rimmed baking sheet and drizzle about 1/2 cup of water on top. Cover tightly with foil and bake for about 15 to 18 minutes, until heated through.
