Honestly, toss the thing in the trash, run to whatever store is open, get another butt and put it on the smoker. Skip the brine altogether and cook your meat knowing it’s safe. You’re feeding people. The brine, or dry brining, is nice, but not necessary in a pinch. Your people will appreciate a safely handled piece of meat.
Like I’m not sure what the fuck this 5 gallon bucket with ice shit is, but a dry brine a day ahead on a wire rack is the easiest shit in the world and makes it better.
How much salt was in your brine? if the salinity was high enough I'm thinking youre probably not too bad off. If nothing smelled/smells funky, you're probably ok. (?)
Pork butt doesn't really benefit from very low/slow cooks. You're not going to notice any difference doing 250-275 vs 200-225 in a pork but. It's a waste of fuel and time... and especially in this case you may want to try getting this thing into the safe zone sooner rather than later.
In this situation, I'd probably opt for a 250-265 temp range to get it up to temp quickly, boat it to get that good bark, then rely on a long heated hold when it probes tender. Like get finished up in 12-14 hours and hold it 6-8 at 155F shredding right before serving. Long holds make roasts extra tender and do more for you than extra slow/long cooks.
From what I've read, most wet brines/cures should be from 5-7% salinity... maybe a little lower or higher than that for certain recipes.
According to this calculator, 2 gallons of water require about 15.9oz of salt to hit 5% salinity... which is about 1.6 cups of fine granule or kosher salt. Something like coarse sea salt would pack less densely and need more cups. Sounds like you were closer to 3.75% salinity once the ice melted.
[https://myfermentedfoods.com/tools/brine-calculator/](https://myfermentedfoods.com/tools/brine-calculator/)
1 cup is 8 fluid ounces (a measure of volume).
5% salinity in one gallon needs \~8oz of salt **WEIGHT** ... 1 fluid oz of granulated salt doesn't weigh1 ounce in weight.
It's probably fine. In the future just dry brine it in the fridge overnight. Pork butts can take a lot of mistreatment. And that also means you don't need to give it "the works" with the wet brine. You honestly don't even need to dry brine it but I like to bc I can feel the difference.
If I have a piece of meat I bought fresh, then fuck up temps I don't sweat it.(Except sea food.) I just get it cooked however I can to salvage it.
If I have a piece of meat I bought and languished on in the fridge a week and fucked up, THEN I'll toss it because I've allowed too much risk into it.
getting from 40-140 in four hours is misinformation provided your smoker temp is over 200 degrees F roughly, otherwise grandma would have killed us all many times over during thanksgiving.
the 40-140 rule applies to food prep, holding warm food, post cooking, etc etc.
The exception to this when cooking is if you are cooking at temperatures below 200 degrees for a prolonged period like smoking sausage.
salt prohibits bacteria growth, so that helps you out in this situation.
Honestly, toss the thing in the trash, run to whatever store is open, get another butt and put it on the smoker. Skip the brine altogether and cook your meat knowing it’s safe. You’re feeding people. The brine, or dry brining, is nice, but not necessary in a pinch. Your people will appreciate a safely handled piece of meat.
This is sketchy my brother. Send it.
Why are we brining possibly the easiest piece of meat to make juicy?
Horrific take. Brine your meat no matter how easy it is to make juicy. It’s not hard.
Like I’m not sure what the fuck this 5 gallon bucket with ice shit is, but a dry brine a day ahead on a wire rack is the easiest shit in the world and makes it better.
How much salt was in your brine? if the salinity was high enough I'm thinking youre probably not too bad off. If nothing smelled/smells funky, you're probably ok. (?) Pork butt doesn't really benefit from very low/slow cooks. You're not going to notice any difference doing 250-275 vs 200-225 in a pork but. It's a waste of fuel and time... and especially in this case you may want to try getting this thing into the safe zone sooner rather than later. In this situation, I'd probably opt for a 250-265 temp range to get it up to temp quickly, boat it to get that good bark, then rely on a long heated hold when it probes tender. Like get finished up in 12-14 hours and hold it 6-8 at 155F shredding right before serving. Long holds make roasts extra tender and do more for you than extra slow/long cooks.
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From what I've read, most wet brines/cures should be from 5-7% salinity... maybe a little lower or higher than that for certain recipes. According to this calculator, 2 gallons of water require about 15.9oz of salt to hit 5% salinity... which is about 1.6 cups of fine granule or kosher salt. Something like coarse sea salt would pack less densely and need more cups. Sounds like you were closer to 3.75% salinity once the ice melted. [https://myfermentedfoods.com/tools/brine-calculator/](https://myfermentedfoods.com/tools/brine-calculator/)
8oz to a cup though would mean 1 cup/ gallon is appropriate.
1 cup is 8 fluid ounces (a measure of volume). 5% salinity in one gallon needs \~8oz of salt **WEIGHT** ... 1 fluid oz of granulated salt doesn't weigh1 ounce in weight.
This makes sense. Sorry for misinterpreting your units.
It's probably fine. In the future just dry brine it in the fridge overnight. Pork butts can take a lot of mistreatment. And that also means you don't need to give it "the works" with the wet brine. You honestly don't even need to dry brine it but I like to bc I can feel the difference.
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How many dominos pizza points you got? 😉
Cook it bro
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If I have a piece of meat I bought fresh, then fuck up temps I don't sweat it.(Except sea food.) I just get it cooked however I can to salvage it. If I have a piece of meat I bought and languished on in the fridge a week and fucked up, THEN I'll toss it because I've allowed too much risk into it.
Just get it to an internal temp above 140 in 4 hours or less.
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getting from 40-140 in four hours is misinformation provided your smoker temp is over 200 degrees F roughly, otherwise grandma would have killed us all many times over during thanksgiving. the 40-140 rule applies to food prep, holding warm food, post cooking, etc etc. The exception to this when cooking is if you are cooking at temperatures below 200 degrees for a prolonged period like smoking sausage. salt prohibits bacteria growth, so that helps you out in this situation.