Brines

[gmh313]

I have a large event coming up next month (250 head +/-). Briskets and pulled pork are the main event, sides include potato salad, cole slaw, baked beans, all the traditional staples.

A friend of mine working in NYC stumbled upon this restaurant and sent me an article about their smoked watermelon. I'm sure some of you have seen this already, but here's the link: https://ny.eater.com/2018/9/5/17823836/ducks-eatery-smoked-watermelon-viral

In the description of their process it's mentioned that the melon is brined. Traditionally I've always thought of a brine as a means to "super hydrate" the meat so it doesn't dry out. When I read that these guys brine their watermelon, it got me thinking that the brine is more for a flavor profile than moisture, considering watermelon is over 90% water.

That being said, I'm planning on brining my shoulders for the next event and wanted to see what everyones been doing in the past. I tend to cook more in a texas style but am flexible when it comes to Pork.

Thanks all!

 

[gmc2003]

I've never tried it, but here's a thread on the subject.

https://www.smokingmeatforums.com/threads/ref-smoked-watermelon-ham.278560/

Chris

 

[chilerelleno]

For pork I like either a simple brine of salt:water 1C:1gal or Cherry Dr Pepper.
I usually only get to brine overnight at most, but some people brine 24-48 hours depending on how much salt they use.

 

[gmh313]

For pork I like either a simple brine of salt:water 1C:1gal or Cherry Dr Pepper.
I usually only get to brine overnight at most, but some people brine 24-48 hours depending on how much salt they use.

Cherry dr pepper huh? didn't even know it existed, but now i'm intrigued

 

[chilerelleno]

Just to clarify, the Cherry Dr. Pepper gets used by itself, no salt.
You can marinate pork and fowl, even beef.
You can also inject it, which would be the way to go with pork butt or shoulder.

You can use Cherry Coke too, but I like Dr Pepper better.

 

[oldsmokerdude]

it got me thinking that the brine is more for a flavor profile than moisture

You are spot on there. Brines do not penetrate very far into the meat at all, so it is mostly for the flavor profile. EXCEPT that the salt in the brine will help the proteins in the meat retain the moisture they already contain. Based on research that's been done on this topic, I rarely wet brine anymore (chicken and turkey the exception) and dry brine my meat. For pork butt or brisket, I apply about half tsp per pound of kosher salt to the outside of the meat and let it sit in the fridge overnight. Of course, if you go the brine route, you wan't to make sure your rub doesn't contain additional salt or the final product will be way to salty.

 

[gmh313]

Roger that!

I'm familiar with brining poultry and have heard of brining beef though I have never done it.

What do you mean by I it? Inject? if so I injected 12 shoulders for a benefit down in New Jersey last month and the meat couldn't be served fast enough. I'm thinking brining (in quantities over 4 shoulders) would be less labor than injection, which would be a major reason for moving away from injecting.

 

[chilerelleno]

Brine just gives a surface flavor profile for the main part but it is more for moisture.
Injection does both pretty equally you're you're getting the best of both.
Injection will stay in the meat and what leaks out will baste the meat and leave your surface flavor along with the rub.

 

[chilerelleno]

Sounds like you need one of the big multi needle injection systems.

 

[gmh313]

Sounds like I'll have to do a side by side comparison before the next event

 

[chilerelleno]

I don't think I've ever wet brined beef myself either.
But I do switch in between wet and dry brine for pork and chicken depending on whether or not I want to put flavor on the outside without a rub, the majority of the time it is a dry brine.

 

[chilerelleno]

If I was catering BBQ, I would buy a 'Chop's Power Injector' and then charge a small premium for an injected meat option.