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Chicken brine on pork butt? - now with q-view

post #1 of 18
Thread Starter 

Has anyone tried the "Competition Chicken Brine" from the Wiki on a pork butt?

 

1 gallon water

3/4 cup kosher salt

2/3 cup sugar

3/4 cup soy sauce

1 teaspoon each of dried tarragon, thyme, black pepper

1/4 cup olive oil

 

 I've been loving how it tastes on chicken, but thought I'd check here before I commit to it this weekend.

post #2 of 18
Let us know how it turns out if u use it... in my experience brining butts doesn't add anything to the final product.. my guess is it's because the butts have a good amount of fat in them already that renders during he long cook..

If u have the extra cash I would say smoke one with the brine and one without and what difference there is between the two... that would let ya know just what, if anything, brining adds to the butt...


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post #3 of 18

Never seen a need to brine a pork butt, but of course I don't brine anything.

post #4 of 18

Never brined pork, I'm interested in how it works out.

 

 

post #5 of 18

TromaRon, Evening.

I have this book.............The Flavor Bible..........It lists some spices that go well with pork shoulder.

Garlic is the main seasoning, bay leaf,chiles, ginger, lemon, sage, thyme, onions, rosemary, and sage are the secondary seasonings.

Take your pick. Some are stronger than others and should be used lightly.

 

Just for reference and a place to start.

 

Dave

post #6 of 18

Many restaurants will brine butts but I suspect that is because they put them in the oven rather than a smoker.  I've been wanting to try a brine myself but haven't had the time lately. 

post #7 of 18

updates

post #8 of 18

I don't brine butts.  I don't think they need brine.  Having said that, I don't believe in many rules unless they involve food safety.

 

Let us know how it goes.

 

Good luck and good smoking.

post #9 of 18

I often brine pork - butts and csr's. I like to play with flavors, and if it's tenderer, just a bonus.  don't brine a piece of pork that's already been in some sort of solution in the package.   my xmas pork post has a rough outline of one of my brines, http://www.smokingmeatforums.com/forum/thread/101457/got-most-of-my-christmas-smoking-done

post #10 of 18

Let us know how it turns out!

post #11 of 18
Thread Starter 

Thanks for everyone's thoughts.  Guess I'll give it a shot this weekend.  Report to come...

post #12 of 18
Quote:
Originally Posted by TromaRon View Post

Has anyone tried the "Competition Chicken Brine" from the Wiki on a pork butt?

 

1 gallon water

3/4 cup kosher salt

2/3 cup sugar

3/4 cup soy sauce

1 teaspoon each of dried tarragon, thyme, black pepper

1/4 cup olive oil

 

 I've been loving how it tastes on chicken, but thought I'd check here before I commit to it this weekend.

i think your brine would work just fine, however I can't figure the olive oil. Regardless, I say go for it!


I use a molasses brine for 24 hours and then use a no salt, no brown sugar rub. This combination has proven results. It tastes incredible.

Now this is just my opinion, but try using a rub with whole spices ground up and put on your meat right before you Q it.

 

I like your brine and I will try it with my yard bird next time. I am smoking on a FPDS by-the-way.

If you get a chance check my Q-view.

 

 

post #13 of 18

Don`t forget the Qview...

post #14 of 18
Thread Starter 

Ok, we'll see how this goes...  Brined the 10lb butt for 28hrs in the "Competition Chicken Brine"  Rubbed with Wild Willy's Number 1 rub, wrapped & put in the fridge for 6hrs.  Would have gotten it rubbed earlier, but I wanted to go see Super 8.  (Off topic, great movie.  Lots of fun.)  Just put a fresh coat of rub on and put it in the smoker at 3:15am.  Smoking at 225 with hickory dust in the AMNS.  Found an old post from SmokinAl that suggested putting beef broth in the drip pan, so tried that too.  Gotta run to the store tomorrow & pick up a few things to make Soflaquer's finishing sauce.  Gonna head to bed for a while now.  It's times like this that I love my AMNS more than ever!

 

Here's the first pic as it went in the MES.  Pretty dark, but it's late & I'm tired. 

2011-06-18 3.19.58-1.jpg

post #15 of 18
Thread Starter 

Rod - Checked your Q-view.  Looks great!  Hope mine comes out looking that good!

post #16 of 18
Thread Starter 

165 at 11:45am, and ready to foil.  

 

2011-06-18 11.54.28.jpg

post #17 of 18
Thread Starter 

Got up to 200 at 4pm.  Foiled again & put in ice chest for 2 hours.  

 

SO tender, it self destructed taking off the foil. 

2011-06-18 18.54.29.jpg

 

Pulled, separated grease from juice, and poured juice over it.

2011-06-18 19.13.00.jpg

 

Wow!  I think this is the best pulled pork I've done.  Either I got lucky, or the chicken brine did something good to it.  But either way, it tastes good!

post #18 of 18

yes please let us know. i might try it myself.

 

 

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