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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 09-04-2008, 07:52 PM   #16
Bigmista
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I've done it and liked it, however injection is quicker.
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Old 09-04-2008, 08:09 PM   #17
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Quote:
Originally Posted by big brother smoke View Post
I brine my butts always for comps and catering. However, that is just me!
It never comes out hammy and it delivers a flavor profile that I like. I am not just using sugar and salt in water though.
You care to expand on that???

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Originally Posted by Bigmista View Post
I've done it and liked it, however injection is quicker.
I always thought liquor was quicker......
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Old 07-09-2011, 11:44 AM   #18
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I have tried brining, no brining, rub, no rub, and injecting with a rub. The best combo I have found (for juiciness, pork flavor, and tenderness) is injecting the inside with a rub on the outside. If you don't want a hammy flavor, just don't use any sodium nitrate curing salt (the pink stuff) and it won't taste hammy.

Just smoked 2 butts side by side for comparison (one brined and one injected, both with rub) for 16 hours at around 225 and the injected butt was better. Injectors are cheap and generally easy to obtain and I think that is actually easier than trying to brine a 12 pound hunk of meat.

The brine makes it retain more water during cooking due to the salt gradient but a pork butt is so thick that the brine has trouble penetrating anything more than the outer 1" of meat.

Injecting (using Chris Lilly's injection recipe found on the forum here somewhere) was the best result I have had. Just don't put a bunch of crazy ingredients in your injection and it won't cover up the pork flavor at all.

Make sure you keep temperature spikes to a minimum and it will come out juicy and tender every time.
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Old 07-09-2011, 11:57 AM   #19
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I brined a pork shoulder once, but I didn't rinse it before I cooked it - you're supposed to, right? - anyway, it was WAY too salty, and a little bit soft rubbery. Too much moisture was my deduction, but what do I know? I'm a retard.
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Old 07-09-2011, 01:11 PM   #20
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Most pork comes pre-brined or "enhanced" from the packer whether you like it or not.
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Old 07-09-2011, 03:30 PM   #21
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Quote:
Originally Posted by ipls3355 View Post
I tried it once.........once

It really wasn't too bad, but if I wanted ham, I would have cooked a ham.
Ditto.
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