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Should I brine the pork butt?

post #1 of 6
Thread Starter 

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.

post #2 of 6

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.

post #3 of 6
Thread Starter 

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.

post #4 of 6
Quote:
Originally Posted by Larrypj25 View Post
 

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.

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.

post #5 of 6

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.

post #6 of 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.
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