Any experience brining a pork shoulder?

Zick

Hey all!  Been making pulled pork for years quite successfully for years on the egg.  I always wondered if it would make a difference to brine the pork shoulder.  I just put it in the brine and I read not to leave it in more than 12 hours.  I was thinking 8.  Any experience with doing this?  Any tips or things to avoid?  Thanks in advance for all the help you provide.

lkapigian

I always salt at least 24 hours in advance, yes it makes a difference… never done a wet brine 

RRP

I only wet brined one once and never again! 

Canugghead

Chris Lilley injection?

Ike

I've done this several times on the egg it was a hit each time...gives you chance to bump the heat up to save time.  I've learned to trim the fat cap off and spritz often, and you'll end up with some great au jeux to put on the pork after you pull it or slice it.  BTW, I start it off in the disposable pan.
https://www.smoking-meat.com/texas-style-pork-butt?awt_a=2AWb&awt_l=CKYYy&awt_m=JsztXi6MAv9lWb

paqman

RRP said:

I only wet brined one once and never again! 

why?

lousubcap

Paging @YukonRon.  

JohnInCarolina

Y’all aren’t gonna say anything about this?

Legume

Range protection?

RRP

paqman said:

RRP said:

I only wet brined one once and never again! 

why?

To us it tasted like ham and not a good ham at that. Maybe I brined it too long so it was my fault, but we like the taste of pulled pork as it is.

sheetmetalpete

I started wet brining a while ago.  I use less salt than a poultry brine and let it go overnight, dry it off and turbo cook them.   

YukonRon

I will always wet brine a butt, I used filtered water, pickling salt, and Molasses. I do it for at least 12-24 hours. 

After pulling from the brine, and wiping dry, I cover it in avocado oil to apply the rub. I use a spicy rub then let it sit in the fridge, uncovered 6-8 hours. 

Prior to placing on the egg low and slow, indirect, 225°-250° F until around  202°F IT, the butt is covered completely with a glaze. I use peach preserves. 

For the smoking I use peach preserves. 

The char is delicious, sweet spicy smoky savory, excellent with a Pinot Noir/Grenache blend Rosé.

 The neighbors always know when the butt is on, the neighborhood picks up the aroma of peach wood and peach preserves cooking to create a seal that keeps the moisture in, creating a melt in your mouth deliciousness, that does not resemble the taste of ham, since I started doing this. 

Any questions, let me know. This is a fail safe method. 

lkapigian

Love that bark @YukonRon

Zick

JohnInCarolina said:

Y’all aren’t gonna say anything about this?

Thanks for noticing.  :

NDG

I dry brine Pork Shoulders - I find wet brines a pain with anything over a few lbs