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Boston Butt...To brine or not to brine?

ReeltachyReeltachy Posts: 54
edited September 2011 in EggHead Forum
I have a small (5# boneless) boston butt for this weekend.  I almost always follow Elder Ward's recipie with great results.  However, I was contemplating using a brine (like Alton Browns).  I do not know if it adds anything as the BGE does a great job of keeping it moist.  Adding flavor is not a big thing as the dry rub is suffiecient with vinegar/mustard/bbq suaces on the side for those that need more.  Any feedback would be greatful, and Thanks!


  • lousubcaplousubcap Posts: 16,477
    Never brined a butt and always get great results as you note.  If you have the time and inclination I guess you could give it a go and let us know if you could tell any difference.  I doubt it will be worth the effort but "nothin ventured, nothin learned".  Good luck either way.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Ive never brined a butt and they always come out delicious. I like the way they are i dont think i would ever brine one. But like was posted if you have the time to do it it might be worh it just to see the difference
    One LBGE
    Digi Q
    green Thermapen

    Albuquerque, NM
  • 4Runner4Runner Posts: 2,948
    Nothing wrong giving it a try...I think a butt has plenty of fat to keep it moist and brining isn't necessary.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • SqueezySqueezy Posts: 1,102
    I have heard  that brining any red meat is for the most part pointless. Takes to long to penetrate and is just not needed. Fish and poultry benefit the most from brining and of course if you want to make ham or bacon it will take many days before cooking.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • onedbguruonedbguru Posts: 1,525
    I typically use the Alton Brown method with very good results. The ones we did not brine *seemed* less juicy. Cook time is approximately 15-18hrs at 225-245 dome.  We take it off at around 195 and let it rest for an hour or so before pulling it.
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