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Brine for Pork Butts

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  • YukonRon
    YukonRon Posts: 17,261
    edited January 2018
    YukonRon said:
    BierMugg said:
    Is it Kellys Pig Dust ?  I used Dizzy Pig dust. 
    I dunno, I will post an image when I get back home little bit later this morning. I have a difficult time remembering things.
    @BierMugg

    These are my three "go to" rubs. (Thank you @ doubleegger) I will mix the bone with pig dust occasionally for ribs and wings, however, I use Bone for most all poultry.
    As stated before, I use Cow Dust for beef roasts, and Pig dust for pork roast.
    For steaks and chops, I use SPOG, AFTER the initial sear.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    For sauces, I use what my lifestyle mentor, Robin, AKA: @northGAcock recommends. The man can flat out cook, and he is an excellent source of knowledge for cooking and all things Tito's. The dude has hero status at my house.
    Another great contributor is @bgebrent. His help has made me enjoy many of the cooks I make on a regular basis.
    @tarheelmatt makes unbelievable food on the Egg and makes it look easy. I have shamelessly stole many recipes from his posts.
    I can't make this post without the acknoledgement of @nolaegghead, he has helped me so many times with cooks.
    Scottie, @SGH has also been tons of help for me and guidance in my cooks.
    Really, this forum is so full of great cooks, and I have stolen something from everyone. If I have not given you a shout out, it ain't because I am snubbing you, I am just running out of time for a start up conference call.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DWFII
    DWFII Posts: 317
    AFAIK, picking salt has nitrates (nitrite?) added. I'm not sure I want that.

    Also I've seen this discussion before, on other forums--general consensus is that a brined butt tastes a little ham-y. I think I might like that...but not too much.
    Bespoke boot and shoemaker--45+ years
    Instagram
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    DWFII said:
    AFAIK, picking salt has nitrates (nitrite?) added. I'm not sure I want that.

    Also I've seen this discussion before, on other forums--general consensus is that a brined butt tastes a little ham-y. I think I might like that...but not too much.
    That's curing salt(aka pink salt). Curing salt is just very fine, untreated sodium chloride.
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  • BierMugg
    BierMugg Posts: 42
    Thanks Ron. Do they sell the Cow Dust on Line ?

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    YukonRon said:
    For sauces, I use what my lifestyle mentor, Robin, AKA: @northGAcock recommends. The man can flat out cook, and he is an excellent source of knowledge for cooking and all things Tito's. The dude has hero status at my house.
    Another great contributor is @bgebrent. His help has made me enjoy many of the cooks I make on a regular basis.
    @tarheelmatt makes unbelievable food on the Egg and makes it look easy. I have shamelessly stole many recipes from his posts.
    I can't make this post without the acknoledgement of @nolaegghead, he has helped me so many times with cooks.
    Scottie, @SGH has also been tons of help for me and guidance in my cooks.
    Really, this forum is so full of great cooks, and I have stolen something from everyone. If I have not given you a shout out, it ain't because I am snubbing you, I am just running out of time for a start up conference call.
    Dang Ron.  This had to be heartfelt, I have no money to give, just some love.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • RRP
    RRP Posts: 26,453
    DWFII said:


    Also I've seen this discussion before, on other forums--general consensus is that a brined butt tastes a little ham-y. I think I might like that...but not too much.
    Oh I fully agree - I only brined a butt once and it tasted very hammy - and NOT good hammy besides! When I posted my brine recipe this morning I just meant my favorite brine recipe. Guess I wasn't awake that the thread was about butts! Me bad!
    Re-gasketing the USA one yard at a time 
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  • bgebrent
    bgebrent Posts: 19,636
    BierMugg said:
    Thanks Ron. Do they sell the Cow Dust on Line ?

    Cow Dust come's from Sam's BBQ1 in Marietta, GA.  It's a local Q joint, a very good one.  I'm not aware of any online sales but you can look into it.  Otherwise if you want me to hook you up I'd be happy to ship you some to try out.
    Sandy Springs & Dawsonville Ga
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  • jtcBoynton
    jtcBoynton Posts: 2,814

    Pickling salt is very fine untreated sodium chloride. Curing salt has nitrite and/or nitrate added.
    Eggcelsior said:
    DWFII said:
    AFAIK, picking salt has nitrates (nitrite?) added. I'm not sure I want that.

    Also I've seen this discussion before, on other forums--general consensus is that a brined butt tastes a little ham-y. I think I might like that...but not too much.
    That's curing salt(aka pink salt). Curing salt is just very fine, untreated sodium chloride.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • YukonRon
    YukonRon Posts: 17,261
    bgebrent said:
    BierMugg said:
    Thanks Ron. Do they sell the Cow Dust on Line ?

    Cow Dust come's from Sam's BBQ1 in Marietta, GA.  It's a local Q joint, a very good one.  I'm not aware of any online sales but you can look into it.  Otherwise if you want me to hook you up I'd be happy to ship you some to try out.
    @bgebrent

    I think there is a Web site referenced on the label? WWW.BBQ1.NET ?

    Might want to try that and see where it goes.
    It might just be Brent's mug shot from the flotilla gendarme 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • BierMugg
    BierMugg Posts: 42
    Called them they don't have a website and don't ship over the phone. Guess i got to take a road trip 
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  • northGAcock
    northGAcock Posts: 15,173
    YukonRon said:
    For sauces, I use what my lifestyle mentor, Robin, AKA: @northGAcock recommends. The man can flat out cook, and he is an excellent source of knowledge for cooking and all things Tito's. The dude has hero status at my house.


    Ron, look if you are out of sauce just say so. No need to butter me up.... =)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Carolina Q
    Carolina Q Posts: 14,831
    gtcharlie said:
    Stoogie said:
    In the video, AB says that he uses pickling salt because it dissolves better in cold water.  

    I am thinking I will probably be alright with my kosher salt then.   I have the Diamond kosher on hand which is finer than Mortons and dissolves very well in water.  Will try it and report back.
    That is my understanding. Diamond is pure salt, Morton's contains an anti-caking ingredient and is not a suitable substitute. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tml1230
    tml1230 Posts: 237
    You guys continue to amaze me with these great posts and comments... Already planning on a Saturday cook based on the Above. Only thing not in the cuppord currently is peach preserves... Be at Publix tomorrow!
    Sarasota Fl. and  Lake Toxaway N.C. (and Novembers on the island of Kauai) (and April in France.... Don't hate on me for that)
    BGE  medium and minimax
    HOW  BOUT THEM GATORS !
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  • U_tarded
    U_tarded Posts: 2,083
    gtcharlie said:
    Stoogie said:
    In the video, AB says that he uses pickling salt because it dissolves better in cold water.  

    I am thinking I will probably be alright with my kosher salt then.   I have the Diamond kosher on hand which is finer than Mortons and dissolves very well in water.  Will try it and report back.
    Go by weight and you should be fine.  Volume measuring salt is an issue because of how grain size affects packing in a scoop situation 
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  • bgebrent
    bgebrent Posts: 19,636
    tml1230 said:
    You guys continue to amaze me with these great posts and comments... Already planning on a Saturday cook based on the Above. Only thing not in the cuppord currently is peach preserves... Be at Publix tomorrow!
    You're in for a treat.  Great pulled pork.  Never gotten a "hammy" taste with the AB brine.  Have fun.
    Sandy Springs & Dawsonville Ga
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