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Pork Butt in a DARK BROWN ALE brine

nwsolarjohn

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I brined 20# of pork but an a dark brown ale for about 12 hours then smoked it.
The pork was trimed and cut into 1 inch thick stripes then brined and smoked for about 6 hours. Talk about melting in your mouth.
 

Dutch

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John-In the immortal words of Homer Simpson "MMMmmmm. . . Beer". :D

So what else did you add to your brine besides the beer :?:
 

nwsolarjohn

Newbie
11
10
Joined Jul 17, 2005
I did rub the butt with very little (I mean VERY little) Cajun blend :twisted:

The Deschtes Brewery (Bend, Oregon) 2005 Winter Ale is VERY full bodied, nutty, dark and hoppy brew.
 

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