A newbie

marty catka

Meat Mopper

Original poster

Nov 5, 2009

264

11

SE MI

• Jan 21, 2010

• #1

Okay, my first smoked butts are going into the smoker this Saturday. Thawing out in fridge. Got my rub all set, "Magic Dust" recipe I got frome somewhere in this forum, but I can't remember where. I've been using it on all kinds of food and it is good. Got SoFlaQuer's finishing sauce recipe as well.

Questions-
To brine or not to brine, if so how long?
Inject or not? I considered injecting with apple juice and some magic dust.

Going to use Royal Oak lump with a mix of apple and cherry for smoke. Also have some oak and hickory on hand in case I need more heat in fuel. Space blankets at the ready as well to keep in heat.

Looking forward to a good smoke with all your help.

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Jan 21, 2010

• #2

For your first butts, I would not worry about brining or injecting. Use this cook to establish a baseline and then get more elborate from there.

Just my 2 cents.....good luck with the first cook.

 

marty catka

Meat Mopper

Original poster

Thread starter

Nov 5, 2009

264

11

SE MI

• Jan 21, 2010

• #3

Thanks, that was my thought, but I just wanted it validated.

 

soafung

Meat Mopper

★ Lifetime Premier ★

Jul 9, 2009

244

11

Amarillo, TX

• Jan 21, 2010

• #4

there are many that will disagree with me, but i say brine. my pulled pork is the only thing that i KNOW i have perfected (flavor wise) and the butts are brined. i have done them unbrined and it was good, but not as good.

don't know if this fits your flavor profile your building, but here is the brine i use.

8 cups distilled water
2 cups apple cider vinegar
1-1/4 cups pickeling salt
3/4 cups molasses

water should be room temp for salt to dissolve. make sure butt is completely covered. no more that 12 hours in the brine.

hope that helps.

 

soafung

Meat Mopper

★ Lifetime Premier ★

Jul 9, 2009

244

11

Amarillo, TX

• Jan 21, 2010

• #5

forgot to mention. with this brine solution, do not use any salt in the rub.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 21, 2010

• #6

You could brine or you could inject but I agree with Joe, first ones just give 'em a nice rub and smoke 'em up.

 

olewarthog

Meat Mopper

May 22, 2009

234

12

south GA

• Jan 21, 2010

• #7

Let me add my $0.02 worth with most of the others. I would not brine or inject on your first attempt. Keep the first couple of butts you do simple. A basic rub & sauce. Make a written record of your time & temps. Now you have a baseline to work from. If the first couple did not turn out as moist & tender as you want, then try either brining or injecting. In fact, if you can do 2 small butts at the same time, one brined or injected & one the same way you did your first ones & compare the results side by side.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 21, 2010

• #8

I'm also with theses guys here you should concentrate on the rub and the smoke and there will be plenty of time for the tring of new things. You need to get the basics down first then go fancy.