Is my brine ruining my pork shoulder

jgojgo

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Original poster

Jun 2, 2017

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• Jun 2, 2017

• #1

So i added a some white vinegar to my Apple juice brine and the pork shoulder is turning grey. I'm planning to leave it overnight but wanted to know opinions. Will it have affect on smoking in the morning?

 

noboundaries

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Sep 7, 2013

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Roseville, CA, a suburb of Sacramento

• Jun 3, 2017

• #2

The vinegar is not ruining your pork shoulder.  The acid in the vinegar is breaking down the protein structure.  Same thing happens when you use orange juice.  It can make the meat mushy if left too long, but that shouldn't be a problem on an overnight soak. 

BTW, I see this is your first post.  Be sure to stop in over at Roll Call and say "hi!"  Glad to have you onboard.

Ray

 

Last edited: Jun 3, 2017

SmokinAl

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• Jun 3, 2017

• #3

There is so much fat in a butt that I really don't think you need to brine them.

I have never had a dry one yet.

Al

 

jgojgo

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Original poster

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Jun 2, 2017

2

10

• Jun 3, 2017

• #4

Thanks for response and the warm welcome. It didn't look any worse in the morning. Although I'm not sure it would've hurt it anyways after reading your post. It's been on the smoker for about four hours now and is doing fine.

 

noboundaries

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• Jun 3, 2017

• #5

I've smoked a Cuban-type pork butt that uses a sour orange marinade. Meat always turns grey while marinating.

 

Last edited: Jun 3, 2017

hardcookin

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• Jun 3, 2017

• #6

I never brine my butts, but I do pan and foil them around 170. And smoke them to 205 = probe tender. And end up with about a pint of juice.

 

hillbillyrkstr

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Jun 11, 2013

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• Jun 3, 2017

• #7

Agreed. Butts don't need to be brined but if it's something you want to do take the vinegar out of recipe. It can effect the flavor. I saw someone on this site not long ago complaining about the flavor of his pork after brining with vinegar.