- Aug 27, 2008
- 5,170
- 409
Planning my first pulled pork with two bone-in's and wanted do an injection brine/cure with Morton Tender Quick. Would also like to add powdered seasonings to the brine. Has anyone actually done this yet? I think the mix directions for 4 parts water/1 part cure will be too heavy for injection. Maybe cut it back to 6-to-1?
I never gave it much thought in the past to cure first, but these are 3-3/4 to 4#'ers and I'm concerned that I will hang under 140 degrees for entirely too long while smoking @ 200 degrees. Planning for about 4 hours wet smoke in my new Smoke N' Pit, then finish in covered roaster pan w/water in my GOSM @ 200+. Should fall apart after 10-11 hours total, especially with the brine.
Ran a search on SMF, but no results. Any thoughts?
Thanks, Eric
I never gave it much thought in the past to cure first, but these are 3-3/4 to 4#'ers and I'm concerned that I will hang under 140 degrees for entirely too long while smoking @ 200 degrees. Planning for about 4 hours wet smoke in my new Smoke N' Pit, then finish in covered roaster pan w/water in my GOSM @ 200+. Should fall apart after 10-11 hours total, especially with the brine.
Ran a search on SMF, but no results. Any thoughts?
Thanks, Eric