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Feedback on Alton Brown's Boston Butt Brine

Has anybody tried Alton Brown's Brine for Boston Butts - I've used brines for turkeys but never for a butt my friend brined 3 butts last night and smoking today very interested on feedback - 
Thanks much


  • I was always told that the brine would never be able to penetrate the muscle enough for it to matter on a butt which is why most inject. Interested in outcome as well.

    LBGE, Char-Griller Akorn, Weber Kettle and a black lab.

    Edmond, OK

  • cookingdude555cookingdude555 Posts: 934
    edited November 2013
    I did it years ago and cooked them on my WSM, before I had a bge. It turned out fantastic.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

  • gdenbygdenby Posts: 4,776
    I just read over his recipe, and I suppose that it is successful because of the molasses and high temp at end. Brines don't work as well with fatty meats. The dissolved salt doesn't penetrate the fat, and I don't know how it works w. the connective tissue.

    But molasses has a strong flavor, and finishing the butt wrapped and at 300 would really amp the taste.
  • it will reach the middle but it takes a week. at that point you would probably want to add pink salt to preserve it and then you are making ham.

  • GrannyX4GrannyX4 Posts: 1,472
    The brine is a good thing. I had to cook 16 butts one weekend and I brined, butterflied boneless butts and turbo cooked without foil.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • The meat was delicious and VERY moist think I'm going to try the brine on my next cook

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