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Pork Butt Brine

run4jcrun4jc Posts: 107
edited November -1 in EggHead Forum
Checked the recipe section first....
Does anyone brine their pork butts before cooking? If so, any recipes out there? I've got a 13 pounder I want to put on tomorrow night and was thinking of putting it in a brine tonight.

Thanks
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Comments

  • Celtic WolfCeltic Wolf Posts: 9,768
    BRINE + PORK + HEAT + TIME = HAM

    Nope I don't brine pork.

    I would bet that 13 pounder is actually two 6.5 pounders.
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  • The Naked WhizThe Naked Whiz Posts: 7,780
    Actually, AB brined a butt for his "Q" episode of Good Eats. I have yet to try it. Naturally the experimenter in me says go for it, lol!
    The Naked Whiz
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  • run4jcrun4jc Posts: 107
    That's actually where I saw it the first time. He didn't brine it to make it ham, he brined it with molasses, salt and water. I'm not a big molasses fan - I thought maybe I'd use apple juice, salt and water - maybe some brown sugar.

    Here's his recipe

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23019,00.html

    Thanks for joining in the discussion - I think I'm gonna try it and I'll report the results.
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  • run4jcrun4jc Posts: 107
    Actually, it's an entire shoulder/butt. I'm going to try cooking it whole and see how it comes out. I figure I'm looking at a good 20 hour or more cook - I'll use the DigiQ2 to make it 'safe.' Since the shoulder, if I am understanding correctly, is basically the butt and the ham together, I won't brine this, but I do have a 4 pound butt in the freezer that I'm going to let thaw in the brine recipe. Cook 'em both at once - of course the butt will be pulled ahead of the shoulder.

    I'll have a ton of meat, but there's never any shortage of people around my house to devour it.
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  • FireboyFireboy Posts: 26
    I tried the AB brine on a 7# butt and it worked very well. The meat seemed to hold more moisture which it I think the reason Alton is so up on brines. Try it once anyway!
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  • run4jcrun4jc Posts: 107
    Thanks for that - great to hear. I'm a big AB/Good Eats/Feasting on Asphalt fan and I've used his brines before. Once I did a turkey (in the oven - alas - before I acquired my Egg)and it had great flavor and moistness -

    Alton talks about the tendency of the slightly salty liquid to force its way into the meat fibers.

    Did you notice any 'different' flavor to your butt?

    Long live the

    "Grande Verde Huevo!"
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  • MN_ChuckMN_Chuck Posts: 26
    I did a 12 lb shoulder and it just barley fit into the large with an extension grate. It took 22 hours at 215 using the DIGIQ. I only use a 12 by 11 drip pan however. What size egg are you using? Maybe when you get it setup you could snap a pic and post it.

    Have a good time.
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  • run4jcrun4jc Posts: 107
    I have a large. I figure it'll fill the Egg......still hoping I can get the smaller pork butt in. I have the extra grate on 'legs' - I'll put the butt under the shoulder. I'm quite the 'photo nerd' so I'll take lots of photos from start to finish.

    Whew - 22 hours - I'd better get it on the egg as soon as I get home from work tomorrow!
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  • FireboyFireboy Posts: 26
    Yes, slight and I mean slight salt flavor. I will be using it again!
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