Brining Pork Butt

Discussion in 'Pork' started by slowandlow, Apr 12, 2012.

  1. slowandlow

    slowandlow Newbie

    Hello All,

    I just joined the site; but have been smoking meat, poultry and fish for a few years.

    I am going to do a large cook of @ 30 pounds of Pork Butt, (to feed @ 25 people).  I am planning on brining the meat first, then applying a dry rub.  My Question is:  How long should I brine 30 pounds of Pork Butt for, and should I use curing salt in the brine, as well?  (my one question turned into two -- Oh Well!)

    I would like to brine it for 4 days, then remove it from the brine and Dry Rub it out and let it set in the fridge for 24 hours, then cook it off.

    Any advise would be greatly appreciated.  Thank You. 
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I have never found a need to brine a pork butt myself, they have enough fat and connective tissue in them that they stay plenty moist without it. If you want to get flavor inside of the pork butts I would just inject them 12-24 hrs. before you plan to start your smoke. Also you will have a lot of meat left over if you start with 30 lbs. of meat - unless they are all really big eaters. An average serving size 1/4 to 1/3 of a lb. per person, but lets say you allow 1/2 a lb. per person - even at 1/2 lb. per person you only need 12.5 lbs. of finished product, so allowing for a 40% weight loss between fresh and finished you only need to start with 20 lbs. of fresh.

    Best of luck! And take lots of pictures!
    biggersalo likes this.

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