Meat cure and brine question

mighty quinn · Jan 26, 2013

Hey guys. I have an 8 pound pork shoulder I want to smoke. How much Morton's meat tender cure and water should I use to cure this properly. The package says 1 cup cure to 4 cups water but that might come up 1/4 of the way on the shoulder. Is it ok to double this mixture or triple it? Thanks

alreadyam · Jan 26, 2013

What are you looking to make, Pulled pork, BBB? with that much of a wet brine, it will be really salty and need to soak after it is cured.

mighty quinn · Jan 26, 2013

Yeah I'm smoking the shoulder for some pulled pork tomorrow. Do I even need a brine? I am new to this. I have a rub mixed up but was wondering if I should cure this piece of meat at all.

diggingdogfarm · Jan 26, 2013

You don't need MTQ for pulled pork, that's for making a cured shoulder (or whatever) that tastes hamy.

~Martin

mvincent42 · Jan 26, 2013

I like to marinate overnight in worchestershire, dr. pepper, onion, garlic, salt and pepper and then hit it with a rub before smoking

A good idea i learned from the guys here is to hit it with a finishing sauce after resting and pulling. Here's a link to a good one:

http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

I added a little more brown sugar and granulated garlic.

Good luck and take pics!

Mike

mighty quinn · Jan 26, 2013

Thanks for the input guys. I think that I am going to just rub the shoulder real good and let it chill in the fridge for around eight hours then smoke it overnight tonight. I am leery with the overnight smoking since this will be my maiden voyage in overnight smoking. I will post pics of my adventure. Pray to the God of BBQ for me!

smoking b · Jan 26, 2013

Will be looking forward to the pics

If this is your first overnight smoke you probably won't get a whole lot of sleep. Do you have a remote thermometer?

mighty quinn · Jan 26, 2013

No. My thermometer doesn't have the remote feature. I am not planning on sleeping a whole lot.

JckDanls 07 · Jan 26, 2013

BY all means NO CURE... Cure will n]make it more like ham and that would take weeks to do... but by all means do a "brine".... make sure you get plenty of rest the day before, as stated there will be no sleeping during the cook (worrying to much).. good luck

kathrynn · Jan 26, 2013

Good luck sweetie!

polymer · Jan 27, 2013

Looks like everyone has given you some sound advice. I can only add my whole-hearted endorsement for the finishing sauce...amazing how much difference it makes!

mighty quinn · Jan 27, 2013

Do you put the finishing sauce on at 200 or before. My shoulder is wrapped and holding at 180 right now.

chef jimmyj · Jan 27, 2013

Finishing Sauce goes on after you Pull it. Add any pan juices then Finishing Sauce to taste...Here is the one I use...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

mvincent42 · Jan 27, 2013

Jimmy speaks the truth. If you are doubtful on the finishing sauce make a little bit and as you are pulling it hit a little bit with the sauce. Really brings the flavor out!

mighty quinn · Jan 27, 2013

Sounds good guys. Question, this was an 8.5 lb shoulder. I estimated the cook time for 12-14 hours as a 1.5 hr per lb rule of thumb at 225*. The shoulder is at 200* and it has only been 10 hours. Any reason to doubt my smokers internal door thermostat? I guess that seemed a little quick. On the positive side, I have plenty of time to spare. Seems super juicy and should be awesome. I will post some pics as soon as she's pulled.

mvincent42 · Jan 27, 2013

If you have a probe thermometer to double check it wouldn't hurt. Something you can calibrate and test in boiling water. Can't wait to see pics my man!

polymer · Jan 27, 2013

I am a little late to the party, but when I have a butt get done sooner than expected, I just wrap in a double layer of aluminum foil and put it in a cooler until time to pull it. Add a few towels to fill the space in the cooler and it should be fine for several hours. I have kept one in the cooler wrapped and under towels for as long as 4 hours with great results...still warm when I pulled it

mvincent42 · Jan 27, 2013

Yeah that's a perfect solution polymer. Sure keeps the meat tender too!

mighty quinn · Jan 27, 2013

That is exactly what I did and it turned out fantastic! I

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