Small. 4lbs. pork shoulder. To brine or not to brine?

junkyarddawg

In the past I have applied mustard and then a rub, wrapped in plastic wrap and let sit in the fridge for a day or so before smoking low and slow.

I have brined a turkey before but not a pork shoulder. So.....anybody have significant success with brining a pork butt / shoulder vs. just apply a rub?

Thanks.

chrisc133

I'd just rub and go. 

What at part of Georgia are you in?

Ladeback69

junkyarddawg said:

In the past I have applied mustard and then a rub, wrapped in plastic wrap and let sit in the fridge for a day or so before smoking low and slow.

I have brined a turkey before but not a pork shoulder. So.....anybody have significant success with brining a pork butt / shoulder vs. just apply a rub?

Thanks.

I haven't brined, but injected and used rub.  I use apple juice mixed with the rub I am using.  I do it to get more flavor on the inside.  The mustard and rub helps make a good bark so I wouldn't skip it.  Be careful brining or it can taste more like ham.

six_egg

I have never brined pork butt. I really do not see a point. I have tried injecting but never really tasted any big difference. I used cheap mustard. Then I put my rub on it the throw it on the grill

bgebrent

Works both ways, check out this thread from a few days ago.

http://eggheadforum.com/discussion/1187901/brine-vs-no-brine-butt-to-butt-taste-test#latest

junkyarddawg

chrisc133 said:

I'd just rub and go. 

What at part of Georgia are you in?

Marietta / East Cobb County