Pork shoulder brine time

Discussion in 'Pork' started by glued2it, Sep 11, 2007.

  1. glued2it

    glued2it Master of the Pit

    I have about a 9lb Pork shoulder and I'm going to attempt to brine for the first time.
    However I have no Idea on how long to soak it. The only time frames I could find were for chops,tenderloins and loins.

    Does anybody know the best time frame?
  2. chrish

    chrish Smoking Fanatic

    What kind of brine sulution are you using? hope it doesnt enclude any salt[​IMG]

    if your just adding hurbs and spices to it, overnight to 24hrs.
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I'm guessing no one has answered because you don't hear of brining a butt to often, can i ask why you would do that? Just curious, butt's are usually moist n juicy on they're own [​IMG]
  4. richtee

    richtee Smoking Guru OTBS Member

    Hmmm you goin' for ham here?
  5. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    I Googled "brining pork shoulder" and the vast majority of the sites said to brine anywhere from 12 - 24 hrs ( I personally have never brined a butt or shoulder). A good guide for any brining is 1/2 - 1 cup of kosher salt per gallon of water (course you can add other stuff).
  6. glued2it

    glued2it Master of the Pit

    Yes I'm going for a ham, I chose the pork shoulder because that's what the store had. plus why not?

    The brine solution will consist of kosher salt, morton tender Quick and some flavorings.
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    If you want to make a true picnic ham...your going to need to make a pickle brine using the amounts stated by morton's and that shoulder should be pumped to 15 % of its "green weight" ...so if it's a ten pound shoulder it should weigh 11.5 # after pumping .

    when you pump with the pickle be sure to start in along side of the 2 bones that are in the shoulder ,so you don't get bone sour ( spoilage inside ) from not curing quick enough ( you can't or shouldn't just soak ) as the center of the meat may spoil before it has time to cure.

    after pumping ,the shoulder should be covered with the same brine and left covered in a temperature of about 38* for 10 days.

    after curing is complete ,rinse and air dry at room temp ( use a small fan ) to speed the drying till it forms a shine ( pellicle ) that the smoke will adhere to nicely....then slow smoke at approx 165 * till you reach an internal temp of 153 to 155 *...

    takes time to make ham ...hope this helps ,Tim.
  8. glued2it

    glued2it Master of the Pit

Share This Page