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Unread 06-22-2011, 05:08 PM   #5
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
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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
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