Brine For Pulled Pork , Has anyone done it this way ?

Pork Butt Mike · August 2007

Has anyone done a soak with brine for pulled pork. I see the recipe under new recipes. But it does not say anything about wrapping and putting the butt in a cooler. So my question is if your soaking your butt in a brine do you still wrape it? Thanks for any help that can guide me threw a new process. [p]Pork Butt Mike

Big'un · August 2007

Pork Butt Mike,
I 've brined pork before and I like it..no ribs though,too hammy. Depending on the amount of meat/pieces, I typically set them in the cooler and for lack of a better word, "float" them. I make my brine as a concentrate and then add ice to get to the strength I need, keeps the cold. To hold your pork under the brine, in the cooler, place an unopened bag of ice on top..this will keep 'em submerged and also keep 'em cold. This works if you are only brining overnight or less than 24 hrs. I guess you could use this method longer if you constantly changed the unopened bag of ice and it didn't dilute the brine ..expensive
If you are doing a long brine as in making ham, I put them in containers(sometimes splitting them up into different containers) that will hold the meat and place them in the fridge. Use a glass top from a cook pan or a to keep them submerged until you are ready to remove from the refrigerator. HTH.
Big'un

Avocados · August 2007

I always brine my butts over night or up to 24 hours, then coat with rub for another 24 before smoking them.[p]I have a large Stainless pot that will hold two or three 8 pound butts that will fit in the fridge. If I have to do more than two or three I put them and the brine in the giant size ZipLock bags that are covered in Ice in a large cooler.[p]After the brine just dry them off with paper towels before doing the rub process. I usually like to do an injection maranade along with the rub, and then wrap tightly with Saran wrap before returning to the fridge or ice chest for another day.

Pork Butt Mike · August 2007

Pork Butt Mike,
Thanks guys but I think I was misunderstood. I ment after the cook do you still wrap in foil for a few hours or just wait a bit then pull. [p]Pork Butt Mike

thirdeye · August 2007

Avocados,[p]Would you share your brine recipe with us?[p]~thirdeye~

Pork Butt Mike · August 2007

thirdeye,[p]8 Oz Molasses
12 Oz Pickling Salt
2 qt Bottled Water
Zest From 1 Orange & Juice squeezed [p]24 hour soak, then pat dry, mustard and then rub for 6 hours in the fridge.
Pork Butt Mike

Brine For Pulled Pork , Has anyone done it this way ?

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