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UPDATE: Fast Cook Brined Butt - 4.5 Hours
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gthom
Posts: 36
Update from http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=488097&catid=1
Well, it was pulled pork. Worth brining overnight and skipping low and slow to do fast and high??? Probably not. Several parts got dried out a little too much for my likings....
However, the dinner guests ranted and raved about it (as did my wife).
Observations:
The brining added lots of flavor, for sure. Good flavor.
The fat didn't congeal quite like it does on a low and slow. However, this made it easy to seperate out (I know, I know....thats where the flavor is!!! But my wife prefers it out of the mix.)
Next experiment will be brining 8-12 hours and doing a low and slow to compare.
GTHOM
Well, it was pulled pork. Worth brining overnight and skipping low and slow to do fast and high??? Probably not. Several parts got dried out a little too much for my likings....
However, the dinner guests ranted and raved about it (as did my wife).
Observations:
The brining added lots of flavor, for sure. Good flavor.
The fat didn't congeal quite like it does on a low and slow. However, this made it easy to seperate out (I know, I know....thats where the flavor is!!! But my wife prefers it out of the mix.)
Next experiment will be brining 8-12 hours and doing a low and slow to compare.
GTHOM
Comments
-
Keep up with your observations. I always see on cooking shows where they cook a butt in 6 hours and wonder what???
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