Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Butt Brine?

JKJK Posts: 93
edited 5:43PM in EggHead Forum
Does anyone brine a butt prior to lo n slo? Mine have been a little dry.[p]Thanks,
j.k.

Comments

  • j.k.,
    Rather than brine try injecting, here is an easy one:
    Take Zestey Italian Dressing and run it thru a screen to remove the chunks, add some of your rub to it and inject
    till it won't hold any more. Cook at 225 to 250º pit temp, pull it off at 195º internal, should pull easily and it won't be dry.
    Jim

  • StogieStogie Posts: 279
    j.k.,[p]DRY??? How are you cooking them? How big are they?[p]I once cooked an 8 lb. butt for 22 hours and it was still spitting juice![p]Not doubting you, but drying out a butt seems like near impossible to me.[p]As Jim says, no brine needed, but injecting will add some flavor.[p]Here is my advice...cook it at 225º grate temp. Cook for 2 hrs/lb. until the meat reaches 195-200º. Then wrap tight in foil and return to the smoker for another hour.[p]Good Luck![p]Stogie
Sign In or Register to comment.
Click here for Forum Use Guidelines.