The BBQ BRETHREN FORUMS. - View Single Post - Brining ribs, pork butt, brisket or the like.....

smokeyokie · 06-22-2011, 05:08 PM

I always brine my shoulders 24 hours if possible, it make the meat more juicy and adds a flavor base to the meat( I know pork doesnt need it) Well try it!.. 1 gallon uncholorinated water 1/2 cup kosher salt, 1 cup brown sugar. The ratio is 1 cup salt, to 1 cup sugar to 1 gal. I use less salt because my rubs I make have salt in them and I want that flavor in my bark. Anyway, mix that up throw the shoulders in and stick in fridge. You will be happily surprised at the extra moisture and flavor, IMO it just helps take it over the top... OBW I am not an injection fan. Not that there is anything wrong with that. Just not my style.Never tried it on ribs? brisket doesnt need it.Again my opinion

06-22-2011, 05:08 PM	#5
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	I always brine my shoulders 24 hours if possible, it make the meat more juicy and adds a flavor base to the meat( I know pork doesnt need it) Well try it!.. 1 gallon uncholorinated water 1/2 cup kosher salt, 1 cup brown sugar. The ratio is 1 cup salt, to 1 cup sugar to 1 gal. I use less salt because my rubs I make have salt in them and I want that flavor in my bark. Anyway, mix that up throw the shoulders in and stick in fridge. You will be happily surprised at the extra moisture and flavor, IMO it just helps take it over the top... OBW I am not an injection fan. Not that there is anything wrong with that. Just not my style.Never tried it on ribs? brisket doesnt need it.Again my opinion __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"