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Brine or no?

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Unknown
Unknown
edited November -1 in EggHead Forum
I'm planning on doing a pork butt. I was telling a friend and he suggested that I should try brining the butt first. Any thoughts on whether this will make a difference and if so, any suggestions as to a recipe.[p]Thanks.
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  • PapaQ
    PapaQ Posts: 170
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    goldencoop,[p]IMHO, I would not brine. Butts have so much fat in them that you really don't need the added moisture. I save the brining process for things that don't have much moisture in them like chicken, turkey, and pork loins. [p]Paul

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  • katman
    katman Posts: 331
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    goldencoop,[p]Salt pork--good for throwing in the bean pot.

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    goldencoop,
    In the Good Eats episode, "Q", he brines his butt....[p]TNW
    The Naked Whiz
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  • tn slagamater
    tn slagamater Posts: 623
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    goldencoop, brining adds moisture (not needed in a fat laden Butt) and also, usually, adds flavor...especially if the brine has some spices added. In a high fat BUTT, most would rub with mustard and a lot of rubs/spices, on the outside,... that should add all the flavor you need...but brining never hurts, especially if you add spices you like. Personally, I use brining for dry meats to add moisture AND flavor...turkey is great brined. Generally, the Egg makes foods MUCH more moist than you are accustomed to consuming...

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