Brine

Unknown · August 2006

Anyone have a good brine marinade recipe for smoked pulled pok?

AZRP · August 2006

Hoppy,
I don't think most people brine pork shoulder, Just a good coat of rub. -RP

trackman · August 2006

Check out food nework and Alton Brown's show "Good Eats." He has a brine he used on one of his shows for pork chops that works great.

ronbeaux · August 2006

Hoppy,
I haven't seen where people brine a butt either, only chicken and turkey. Go with the rub.

thirdeye · August 2006

Hoppy,[p]Like the other boys said, skip the brine on the butt. Save the brining for pork chops, loin or tenderloin as they are leaner and can benefit from a little extra moisture.[p]~thirdeye~[p]

AZRP · August 2006

ronbeaux,
I've brined thick pork chops, it adds some flavor and moistness. -RP

ronbeaux · August 2006

AZRP,
You are right, I have seen where people brine thick cuts of pork chops. But no butt, right?

J Appledog · August 2006

ronbeaux, I did on-site judging at the Canadian BBQ Championship in Barrie, Ontario over the weekend. The team I judged did brine their pork shoulder - pork was on the second day, and it was excellent! JCA

ronbeaux · August 2006

J Appledog,
Live and learn. I might have to give it a go to see if a rubbed butt can get any better. It is hard to imagine.
And by the way, I'm jealous! I'm sure you had a great time.

thirdeye · August 2006

J Appledog,[p]Any idea how long that butt was brined? You would think 3 or 4 days at least, and maybe even injecting some into the center...it might be kind of like making a corned beef.[p]~thirdeye~

Standbell · August 2006

AZRP,
Check the July-August Cooks Illustrated. The Cuban Pork Roast, which is a shoulder roast, is brined. They use a combination brine/marinade. I've tried this, and it does work.

J Appledog · August 2006

Well, thirdeye, if meat inspection was Friday and pork turn-in was Sunday at 2:00, they would have had 24-30 hours to brine it. JCA

Brine

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