Boston Butt - brined and rubbed

Brine solution (per gallon of water, make 2 gallons for a whole butt):

1 Gallon Water
3/4 Cup Kosher Salt
3/4 Cup White Sugar
1/2 Tbsp Black Pepper
1/2 Tbsp Onion Powder
1/2 tsp Granulated Garlic
1/2 tsp Cayenne
1/4 tsp Marjoram
1/4 tsp Thyme
1/4 tsp Cumin

Brine should be cool. Brine overnight, up to 48 hours, refrigerated.


Low salt rub (for brined meat)

1 Cup Turbinado Sugar
3 Tbsp Black Pepper
3 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Cayenne Pepper
1 tsp Marjoram
1 tsp Thyme
1 tsp Ground Cumin

BBQ at 225-250 to an internal temp of 180°F. Let rest for 30 minutes and pull.