Brine or no?

Unknown

I'm planning on doing a pork butt. I was telling a friend and he suggested that I should try brining the butt first. Any thoughts on whether this will make a difference and if so, any suggestions as to a recipe.[p]Thanks.

PapaQ

goldencoop,[p]IMHO, I would not brine. Butts have so much fat in them that you really don't need the added moisture. I save the brining process for things that don't have much moisture in them like chicken, turkey, and pork loins. [p]Paul

katman

goldencoop,[p]Salt pork--good for throwing in the bean pot.

The Naked Whiz

goldencoop,
In the Good Eats episode, "Q", he brines his butt....[p]TNW

tn slagamater

goldencoop, brining adds moisture (not needed in a fat laden Butt) and also, usually, adds flavor...especially if the brine has some spices added. In a high fat BUTT, most would rub with mustard and a lot of rubs/spices, on the outside,... that should add all the flavor you need...but brining never hurts, especially if you add spices you like. Personally, I use brining for dry meats to add moisture AND flavor...turkey is great brined. Generally, the Egg makes foods MUCH more moist than you are accustomed to consuming...