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Has anyone ever brined a pork shoulder?
sgegger
Posts: 17
Having brined 2 Turkeys for Thanksgiving and Christmas. I was wondering if anyone has ever brined a boston butt?
Comments
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I did once but only once and won't do it again. It gave the meat a funky ham like - but not ham taste - I threw it out after tasting it when I started pulling it.Re-gasketing America one yard at a time.
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Thanks for sharing your experience. I know that most things cooked on the egg retain alot of moisture. I had great results on the turkeys and wondered if it would do the same on a butt
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I have been brining poultry for years with consistent good results, but like I said brining a butt just left the taste somewhere between a ham and pulled pork and it wasn't pleasant to me anyway and I didn't think it could even be salvaged so into the trash it went!Re-gasketing America one yard at a time.
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There really isn't any need to brine something with that much fat unless like RRP mentioned happened to his pork you are trying to change the product.
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That would be a waste of a good brine and wonderful cut of pork. Don't do it.Large, small and mini now Egging in Rowlett Tx
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I did it once and won't do again. Only brine lean poultry, pork loin, pork chops. No need to brine fattier cuts.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Yes, but then I would also do an injection that uses white sugar, fresh apple cider (or apple juice when cider is out-of-season) and some of the rub and a bit of worchestershire sauce. This takes away the "hammy" flavor and it is still very good. Won a throw-down with this method.I also like just cooking with nothing butt the rub as well. depends on the results I am looking for...
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