Long time BBQ lover, first time smoker attempting pulled pork. I have a 5 lb bone in butt. I am using a Miron Mixon brine recipe and was curious can the butt be over brined and how long before smoking do I want to remove from the brine and rub?
It won't taste like ham if you don't use cure. I always brine chicken because it helps the meat stay moist, which you don't need with a pork butt, but it also helps to carry any seasoning you add to the brine all the way through the meat. Instead of just being seasoned on the surface, it's all the way to the bone. It works on pork in this respect too.I don't brine mine either. Would that make it taste more like ham?
Just asking!
Kat