Brine vs Injection vs Both

GaryDZ

There was a discussion last week about a Brine soak of Salt and Molasses vs Injection with apple/grape juice, sugar and Worcestershire.  

I was wondering if doing both to a 10# butt would be too much....  Has anyone here done both at once.  There was no mention of doing both.

Any advice?   

gamason

Sounds like a lot of extra work for nothing, IMHO. Rub it down with your favorite rub and let it go. The Egg does the rest!

gdenby

Brining has the best effect on lean meats w. little connective tissue. Some salt soaks into the flesh, carrying small amount of water soluble flavors w. it. The salt holds extra water in the flesh while it cooks.

Butts usually have too much fat for the brine to work around, and enough connective tissue that water loss is offset by gel formation.

I haven't found injection very effective on butts. Seems like most of it leaks out.

Its a lot more effective to have a heavy layer of rub. The different liquids used in the injection will have plenty of flavor if used in a sauce at the end.

fishlessman

inject when the connective tissue is breaking doen during the cook, around 175/180 internal, no mess when done in the egg and it will take more liquid. i use a watery vinegar sauce sometimes like they do with whole hog cooks. dont use a heavy sauce

GaryDZ

fishlessman said:

inject when the connective tissue is breaking doen during the cook, around 175/180 internal, no mess when done in the egg and it will take more liquid. i use a watery vinegar sauce sometimes like they do with whole hog cooks. dont use a heavy sauce

I'll give that a try... Seems to make good sense to wait until it is cooking.  

Cookinbob

I would just cook straight with a rub, it will be really tender and juicy when it is done.  Add a sauce when you pull to kick up the flavor.