OK, while I'll not call myself an expert at all on brining turkeys and chickens, I've got that down and am a VERY BIG proponent of it.
BUT.....not butts. I've had this conversation before and many have said that brining a pork butt or other red meat is pointless. What's you take?
It's been said that a lean meat benefits by brining (like loins, chops, etc) but because of the fat marbling, butts don't need it.
AND....along with that....I'm assuming that because pork and beef don't take smoke as readily as poultry, this means that the texture of the meat will also not take on the brine as easily? What kind of times should I try with whole butts? How about pork loins?
Big JT's Smokin' BBQ Competition Team
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