Should I brine the pork butt?

larrypj25

Newbie

Original poster

Feb 22, 2014

15

10

Arlington, Texas

• Mar 21, 2014

• #1

It is my first smoker go round and there is so much out there! Opinions differ and money is always the antecedent to any choice I make. Really, I am just writing to see if I should brine the butt, what  brine recipe should I use, and the duration of the butt brine. There is not a specific brine option associated with the Pulled Pork recipe in Jeff's book. Any advice and suggestions are well appreciated.

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 21, 2014

• #2

The only brine I put in my pork butts is a curing brine to make ham. Otherwise I just like a good rub, good smoke, and plenty of time so all the fats and collagen break down. It is personal preference. I do not like to poke anything inside the butt until it reaches 140º.

 

larrypj25

Newbie

Original poster

Thread starter

Feb 22, 2014

15

10

Arlington, Texas

• Mar 21, 2014

• #3

Thanks! So, you put the butt in the smoker and when it reaches 140, are you saying that you then inject it with a marinade of some kind? Or you are poking it to check the temp? My wife is working on the rub that Jeff suggests for me. I hope it works well.

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 21, 2014

• #4

Larrypj25 said:

 
Thanks! So, you put the butt in the smoker and when it reaches 140, are you saying that you then inject it with a marinade of some kind? Or you are poking it to check the temp? My wife is working on the rub that Jeff suggests for me. I hope it works well.

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I put the thermometer probe in at that time. I like the taste of the pork alone when it is all cooked down with all the fat in it and the taste of the rub and bark.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 21, 2014

• #5

I would say "What taste are you looking for" ?   Everyone is different and likes different things. When I do Pork Shoulders, normally I just rub them down with yellow mustard, sometimes with olive oil, then my rub and on the smoker, Every once in a while I will inject mainly just apple juice.

 

smoke jenson

Smoke Blower

Aug 20, 2011

134

67

Edmond,OK.

• Mar 21, 2014

• #6

I brine mine everytime, I use pickling salt, molasses,garlic, and my rub. I use pickling salt because it dissolves in cold water and you dont have to boil it.