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Brining - worth it for smoked pork shoulder?
Hey - I've brined a turkey before and had great results just baking it in the oven. It comes out much jucier, and because turkeys can come out so dry it's worth doing. I've never brined a pork shoulder, but recently have been reading about it. Has anyone tried, and what is your experience?
Thanks, Alex |
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I tried it once.........once
It really wasn't too bad, but if I wanted ham, I would have cooked a ham. |
A well cooked butt is juicy as is.
Some people inject them for flavor, but I like the taste of pork so don't even do that. :mrgreen: |
Brining birds is a great idea to help retain moisture and flavor, but butts have enough fat marbeling to keep them moist while cooking low n slow.
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Nope enough juices in the meat to keep it moist, only way you are going to dry it out is to overcook it.
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Thanks - just as I suspected. What about flavor injections? Any favorites out there?
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I brined one once and it came out great! If you have the room, do a side by side comparison.
Paul |
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I brine my butts always for comps and catering. However, that is just me!
It never comes out hammy and it delivers a flavor profile that I like. I am not just using sugar and salt in water though. |
I have brine come out great it appear to cut down cooking time but I usually inject with salty apple juice .
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I brine...add lots of spices to the salt, molasses mix. Turn out great every time. Never had any come out hammy or salty.
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I tend to lean towards brining. I have injected I have brined and I have done nothing. I like the flavor more when I brine then anything else I have tried. With the right brine and the right amount of time in the brine it should not taste like a ham. It is preference though. Like milehigh said do a comparison and see what you like best.
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I wouldn't try it with shoulder because it has enough intramuscular fat to keep it moist during the long cook. I do brine with leaner cuts of pork though.
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