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-   -   Brining a Pork Shoulder? (http://www.bbq-brethren.com/forum/showthread.php?t=163378)

This is not your pork! 06-15-2013 03:19 AM

Brining a Pork Shoulder?
 
I have a nice ~ 12 lbs pork shoulder roast without bone without speck waiting to be put on my WSM tomorrow.

http://i1063.photobucket.com/albums/...ork_side_a.jpg


I already searched the forum, a similar thread about a year ago did not lead to a conclusive answer. Some say brining pork is totally unnecessary, others prefer to inject the brine.

Brining a pork can be beneficial or even necessary (see Grandpa Kwock's Char Siu Boneless Pork Belly), but it's not something I'd think about when prepping such a nice large piece of medium fatty pork.

Any thoughts?

SmokinAussie 06-15-2013 05:24 AM

I definately would not brine that.

Maybe inject with some apple cider, apple vinegar, maple syrup etc.... but that's about it The reason is that you are putting it on real soon. If you were prepared to let sit in the brine for a few days, that might be OK. Anyway, that is a fine looking peice of meat. I'm sure it's going to taste awesome!

Cheers!

Bill

buccaneer 06-15-2013 05:56 AM

x 2, no brining for that.
It has great fat content and you like the flavor of the pork so...why?

This is not your pork! 06-15-2013 06:21 AM

Flavor enhancing, maybe I'll try with Apple Cidre injections. :smile:

lantern 06-15-2013 06:40 AM

NO brine. You don't want to risk making hammy BBQ. That bad boy is full of flavor on it's own. Only bother with injecting flavor if (A) you're not happy with your product or (B) whoever is eating your food is only gonna eat one bite or two and ya wanna wow them for some reason.

Just rub and throw her on the smoker. As a matter of fact if the rub I wanna use has salt in it I will NOT ever let the rub sit much more than an couple hours before it's on the smoker to keep from having a hammy pork butt.


Just my opinion....ain't tellin ya to do a thing ya don't want to.:-D

El Ropo 06-15-2013 09:40 AM

I wouldn't waste my time brining or injecting that. It's gonna taste great as is. That's a nice looking hunk of pig. I might consider injecting if I was feeling adventurous, but it's not my usual process. I prefer a nice dry rub and just lay some smoke on it, then cook till it surrenders.

peterz 06-15-2013 09:56 AM

Brine- NO
Inject-YES

Bludawg 06-15-2013 10:17 AM

Marinate that thing in some hickory smoke for 12 hrs and call it BBQ

bwsy2k 06-15-2013 12:32 PM

I would hold off on the Brining. Agree to give her a Good rub and possibly inject with some apple Juice/finely ground rub mixture.


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