Wet brined for 8 days in:
1/2 gallon (2 quarts) water
1/2 gallon (2 quarts) apple juice
1 cup kosher salt
1 cup brown sugar
4 oz pure maple syrup
5 oz molasses
36 grams (1.26 oz) #1 cure
Removed bone and split the butt.
In brine weighed down and ready for the fridge.
Nice pellicle.
Brushed with pure Wisconsin Maple Syrup.
Lit the AMPS on both ends 50/50 mix of apple and pecan.
Now just close the door and wait.
Well the AMPS went out not long after I closed the door so I added some apple wood chunks and a big hand full of pellets to the wood box and set the Cookshack 55 to 170º at 2 hours the internal temp of the BBB was at 137-140º.
I have had no luck with the AMPS and these pellets on my Traeger (smoked some sea salt) and again now. Will try some different pellets or microwave these a bit first next time.
Refrigerated overnight, then in the freezer for 1 hour to firm it up, then I sliced it up.
Tasted great, just the right amount of salt and I could taste both the Maple and the Molasses.
Kept half out and froze the rest, should have done a couple butts worth.
I have had a belly in a dry cure for a week, will smoke it up next weekend, I hope it turns out as tasty as this on did.
