I'm planning on smoking at least two Boston butts in the next couple of weeks and was wondering what everyone's take was on brining and dry rubs. I make my own rubs for bbq and typically put it on 24 hours prior to smoking. Should a piece of meat that large be brined? Does it make a discernible difference? Is it worth the time and refrigerator room?
By the way I brined a turkey once and had to use one side of my kitchen sink(it was in a bag no need to worry) but my wife (germiphobe) was dissatisfied with temperature that the brine went up to while we were at the store getting more supplies for dinner, so she wouldn't let any eat it if I cooked it. So brining outside of a fridge is out for now at least.
By the way I brined a turkey once and had to use one side of my kitchen sink(it was in a bag no need to worry) but my wife (germiphobe) was dissatisfied with temperature that the brine went up to while we were at the store getting more supplies for dinner, so she wouldn't let any eat it if I cooked it. So brining outside of a fridge is out for now at least.