Pork Butt in a DARK BROWN ALE brine

Discussion in 'Pork' started by nwsolarjohn, Nov 5, 2005.

  1. I brined 20# of pork but an a dark brown ale for about 12 hours then smoked it.
    The pork was trimed and cut into 1 inch thick stripes then brined and smoked for about 6 hours. Talk about melting in your mouth.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    John-In the immortal words of Homer Simpson "MMMmmmm. . . Beer". :D

    So what else did you add to your brine besides the beer :?:
     
  3. I did rub the butt with very little (I mean VERY little) Cajun blend :twisted:

    The Deschtes Brewery (Bend, Oregon) 2005 Winter Ale is VERY full bodied, nutty, dark and hoppy brew.
     

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