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to Brine or not to Brine

post #1 of 5
Thread Starter 

So.... I had already put my first pork butt in brine before finding this site. I found somewhere else on the interwebs that it should be brined, but when I started digging into the pork forum, I haven't found much. Maybe I'm missing something. I'd like to hear everyone's take on brining pork butt and what recipe should be used if so.




post #2 of 5

Personal preference just like most BBQ, you have to try different methods, recipes and flavors to find what you like.  Since you already have this one brining, go ahead cook it, then you'll have something to judge the next one you do against.  I would have to say that for the most part, people do not brine pork butts, most just rub it, smoke it and eat it.  Some inject, some do a soak, similiar to a brine, but without the high salt content.

post #3 of 5
Here is a pic of the pork loin I brined for 10 days then smoked for 12 hours over apple chips and white wine. I use juniper berries, salt and dark br sugar, molasses, apple cider, rosemary, red and black peppercorns...slice it about 1/2" thick once done and pan fry, put on an english muffin and top with sunnyside up eggs or poached eggs....unreal!
post #4 of 5
Almost forgot...I do use a cure also...and always always brine pork butts and loins...love it!!!
post #5 of 5

IMO brining helps on pieces of meat that are prone to drying out do to lack of fat and connective tissue.  Chicken breasts and pork loin chops are an excellent example.  I brine boneless, skinless breast for a few hours before grilling and they are never dry anymore.


Pieces of meat like pork shoulders and poultry dark meat have enough fat content that you have to majorly over cook them to dry them out.  I don't see any benefit in brining them.

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