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edited August 2011
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
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!
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