I am smoking 2 - 5.5lb Boston butts overnight Friday night to make pulled pork and Brunswick stew for dinner after trick-or-treating on Saturday. My typical BB smoke is dry rub with my homemade rub and rest for 24 hours before smoking. I'm considering trying something different and doing a 24 hour brine, then dry rub, 24 hour rest and smoke. I've used this method on poultry and leaner cuts of pork with great success. Does anyone have any experience with brining a BB? Will I gain anything, or just waste my brine mixture?
Edited by Jay Porter - 10/31/15 at 4:49am