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Unread 06-15-2013, 02:19 AM   #1
This is not your pork!
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Join Date: 04-24-12
Location: Linz, Austria
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Question 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.




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?
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