Brining a Boston Butt

BullyC

Merry xmas to you all, hope you all have a wonderful Holiday season. Haven't been on for a while but saw
a show other night where the cook Brined a Pork butt
for 2 days In ice water, in frig of course.
Question is? Have any of you ever Brined a pork butt?
And does it work? I know it works well with chicken and turkey but was wondering if it works well on pork Butt?
If it does any Brining solutions would be appreciated.
Again happy Holidays, BullyC

Hoss

Happy Holidays to you and yours.I think brining is more suited to lean meats,chicken,turkey and pork loins.That's not to say don't do it,I just think a BB has so much fat in it that there is no need to brine.Unless you want to do some type of flavor brine and I still think there will be little improvement in the end result.JMHO.

stike

i'm inclined to agree... brining requires salt in good amounts, and salt in pork for a couple days as he proposed might even give it a salt-cured hammy taste

never done it myself, so that's just me talkin out my adze, per usuaul :laugh:

Little Steven

We get something here called a "cottage roll" which is cured shoulder. They taste like ham.

stike

salt only or nitrite too?

Little Steven

I believe they are fully cured. I'm going shopping in a bit and will have a look.

stike

cool. isn't this weekend Canadian christmas? or is Canadian Christmas back in November?

Little Steven

Yes, third week in November. We need to be sure there isn't too much snow. We had to rearrange a bit of historical data but it works out well. Easter is next weekend

The Naked Whiz

You might check out Alton Brown's recipe for pulled pork which he did on the episode "Q". He brines it:

Pulled Pork by Alton Brown

stike

Canadian Orthodox Easter a week later?

very confusing.