Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Butt brine

FishmccFishmcc Posts: 8
edited August 2011 in EggHead Forum
I am cooking two butts tomorrow brining tonight. I plan to cook two more on Friday can I reuse the brine I made tonight? I am brining in the fridge. Thanks

Comments

  • Misippi EggerMisippi Egger Posts: 5,095
    Why brine butts?   They are one of the most moist cooks you will make.  Many doubt a brine will soak into the thickness of a butt.

    Many inject their butts just before putting on the rub and putting in the Egg.  I have done it both ways (with and without injection) and am hard-pressed to tell a whole lot of difference.

    You now own and EGG - the best smoker/grill. One of it's best features is moisture retention.  

    IMO - forget the brine. Buy a Cajun injector/sauce at your local grocery. Inject a couple of ounces per pound, give it a good rub, cook at 240-250* dome temp with platesetter and drip pan, and remove when the internal temp reaches 200-205 deg. Wrap in foil and keep warm, wrapped in towels in a cooler for at least an hour and up to 4 hr. It will take about 1 1/2 hour per pound to cook (bone-in).

    Good luck and post pics when you finish! 

Sign In or Register to comment.