to brine or not to brine

[bellyrubber]

hi ya, i've got a 5# pork butt to smoke. my question is should i brine it or just do a mustard rub down with my homemade rub? #2 should i put in the smoker fat side up or down. i'm using a mps with dual doors.

 

[disco]

I assume you are making pulled pork and not a cottage ham which would require brining with curing salt like Prague Powder #!.

If you were brining a butt for pulled pork to keep it moist, there is so much fat and collagen in pork butt, there should be no need to brine to keep it moist. Just put the rub on and go at it. By the way, I stopped using a mustard layer years ago. The rub sticks fine without out and I never found the mustard added anything. I even think the pork takes the smoke better without mustard.

 

[bellyrubber]

thanks disco. yes i am doing pulled pork. i'm relatively new to smoking. have used mustard on my ribs so that's why i asked. i guess i should put it fat side up in the smoker. it's my 2nd attempt at pulled pork. the 1st time i used a pork shoulder and it seemed dry to me. learn by doing. thx for the advice. bellyrubber

 

[smokerjim]

I'm with diso, pulled pork no brine, ham yes

 

[HalfSmoked]

Got it in the smoker yet no need for brine if as said above you are making pulled pork. I could bring the rolls and some finishing sauce. Also welcome to the SMF.

Warren

 

[disco]

I don't think brine will make that much difference in moisture content considering the length of time you smoke pulled pork. Did you use a crutch (foil the pork for the end of the smoke) or go without foiling? I find unfoiled pork gives a slightly dryer pork but a great bark. Foiling gives a moister pork but a softer bark. I like both depending on how the mood hits me but would recommend foiling if you are looking for a moister product.

I agree with Warren that some finishing sauce really kicks up both and add moisture.

 

[banderson7474]

yep don't waste time on a brine for pork butt.

 

[chilerelleno]

Don't bother brining pulled pork unless it's just part of an injectable marinade.
Injecting for pulled pork is awesome!

Instead of foil, paper wrap your butt with a unwaxed butcher paper.
Moister butt with a great chewy bark.

 

[zwiller]

Injecting for pulled pork is awesome!

+1; No mustard, light rub, fat down here.

 

[SonnyE]

I want some when it's done.

(Ain't I a lotta help!)
No mouseturds, rub like you would anything else you put rub on.

A LINK is worth a million words.
The link goes to my butt.

Well, not to my butt, butt. But to my Pork Butt.
But I hope my butt can help you with your butt.
If it does, we could be Butt Buddies!
But that's probably a lotta butts, or buts.
But you get the idea.

 

[chilerelleno]

Sonny.... Stop!
Ya killing gme.

 

[bellyrubber]

thx everyone for your input. i see we have a bunch of characters here. i feel right at home. yes i had planned on putting it in an aluminum pan with foil after it hits 145IT.and let it go to an IT of 200+. then let it set for an hr or so. always open to suggestions. thx again bellyrubber

 

[SmokinAl]

We like thick bark so no foiling here, just let it ride to around 205, or until the bone wiggles free.
If you want to inject it, I suggest Tony C's jalapeno butter marinade. It really kicks up the flavor & don't forget the finishing sauce. A lot of us use SoFlaQ'uers.
https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/
Al

 

[chilerelleno]

SoFlaQ'uers rocks!
This stuff is so good you can zap leftover PP in the microwave and it's still delicious and juicy.

 

[zwiller]

I am with Al, no wrap but it's your call. I smoked a bunch and they turned out good but no wow. They where now where near as dark as the pics posted here. At first I thought these were basically ruined but learned that some people actually prefer it that way and on a whim I decided to try it for myself. Took me awhile to figure it out but learned how to (pellicle) and unanimously everyone agreed we like it that way too. Injecting took it up a few more notches. We prefer it plain but if in a saucy mood, we like ChefJJs finish sauce for vinegar base and Jeff's sauce (must have) for red cue sauce.

 

[SonnyE]

I used SoFlaQuer's (South Florida Quer's) Sauce on my butt.

Everybody though my butt was tasty.
(But, my wife told me to get down off the table.)

And I am not a charicture. I am a clown.

 

[bellyrubber]

thx smoking al. i use your delicious ribs recipe all the time. it never fails. everyone has loved it. i like a good bark also. i'll do it with out the foil and see what happens. i don't have any intentions to inject it. i will just sprites it with apple juice. thx guys. bellyrubber

 

[HalfSmoked]

I don't think brine will make that much difference in moisture content considering the length of time you smoke pulled pork. Did you use a crutch (foil the pork for the end of the smoke) or go without foiling? I find unfoiled pork gives a slightly dryer pork but a great bark. Foiling gives a moister pork but a softer bark. I like both depending on how the mood hits me but would recommend foiling if you are looking for a moister product.

I agree with Warren that some finishing sauce really kicks up both and add moisture.

Thanks Disco wow one of the MASTERs agreed with me that's awesome. :D

Warren

 

[schlotz]

Guess I'm a decenter re:not brining. Been smoking butts using the recipe in the sig for a number of years. Flavor, moisture and bark, if not wrapped. JMTC ;)

 

[disco]

Thanks Disco wow one of the MASTERs agreed with me that's awesome. :D

Warren

Hm. Don't know about master. I do like mustard!