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Mkyler Posts: 1
Hey all, 
Looking for some feedback on pork brin . Any recipes that you love, what are your ratios, how long do you brine?


  • Have you tried brining with Butt juice?
  • YukonRon
    YukonRon Posts: 16,976
    I brine a pork but for 48 hours using moalasses, pickling salt and water.
    8 oz by weight of molasses
    12 ounces by weight of pickling salt
    (I use both of the above because it dissolves faster and easier.)
    2 quarts of bottled water of filtered water.
    Whisk until dissolved completely.
    Place pork butt into the solution, place in the fridge for 48 hours.
    Pull, pad dry, add your choice of rub (I go to a mildly spicy rub), then put back in the fridge 12-16 hours.
    Remove from fridge. Smother the butt in peach preserves, smoke with peach wood, or any sweet smoke wood of your choice.
    Cook to 202⁰F IT ( I go low and slow indirect, 225⁰F dome).
    Use a pizza peel to remove from your grid.
    Grab a few pieces of the charred bark off the pork butt roast, for yourself, and have with either a Granache or Pinot Noir chilled Rosé. 
    Should not suck.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bgebrent
    bgebrent Posts: 19,636
    The brine Ron described is excellent!  It’s my go to. 
    Sandy Springs & Dawsonville Ga
  • ColtsFan
    ColtsFan Posts: 6,274
    What @YukonRon says
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    CPARKTX Posts: 2,095
    I accidentally brined a pork butt once when camping, it fell down into the ice chest water overnight...cooked it anyway, and it was crazy moist...water literally ran out of it as I cooked it, running down the temperature probe cables.  Had normal bark, fine flavor, and super moist.  
    LBGE & SBGE.  Central Texas.