- Joined May 22, 2016
Hi, I've brined pork roasts twice now, and have some questions: First, what are the actual benefits of brining? How would a pork roast that has been brined be better than one that isn't? I ask because several months ago I brined three roasts for about two days, with some of the meats losing its normal color and taking on a brown color. When I smoked them, they were bland and tasteless, and required a good deal of sauce to taste like something. I don't know if the brining caused that, maybe I did it wrong. Thoughts?