The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-04-2012, 12:37 PM   #1
bsouth21
Is lookin for wood to cook with.
 
Join Date: 09-14-12
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default Brine Pork Butt?

Do you guys brine your pork butt? If so, what do you guys brine it with? Let me know if you guys do it for competitions or not or just backyard cooking. Appreciate the help!
bsouth21 is offline   Reply With Quote


Unread 10-04-2012, 12:38 PM   #2
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Um...no.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 01:45 PM   #3
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

I asked this question before, or one like it in a thread. HERE it is.


The general I think the consensus is that pork butts don't need a lot of help since there is so much marbled fat. A cut like pork loin, however, because it's so lean could benefit from a brine more. This (IMO) is the reason that poultry benefits so much from brining. A HAM is brined (read: cured) in a solution and this helps with moisture and flavor, but can give it a salty taste (salt cured ham....) but they are done for a very long time I believe.

HERE is a recipe where Alton Brown brined and smoked a pork butt. If there's one person I trust knows more than most about the science of food, it's AB.

The best thing I can offer is to try it out and cook a side-by-side to see if there's a benefit. Just make sure you let us know!!!!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 01:47 PM   #4
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

I don't brine but I do cure (Prague powder, salt & sugar) for buckboard bacon. Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 10-04-2012, 01:57 PM   #5
TheJackal
Full Fledged Farker

 
TheJackal's Avatar
 
Join Date: 09-14-09
Location: Flemington, NJ
Downloads: 0
Uploads: 0
Default

We inject instead of brine. 30+ butts cooked this year with some great results. I inject for all home cooking and family/frineds parties as well. We experimented with brining in the past but it did not penetrate the butt enough in the time allotted at competitions.
__________________
Greg, Smokopolis BBQ -- http://www.facebook.com/SmokopolisBBQ
Yoder YS640
BBQ Guru Onyx
TheJackal is offline   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 01:58 PM   #6
bsouth21
Is lookin for wood to cook with.
 
Join Date: 09-14-12
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post
I asked this question before, or one like it in a thread. HERE it is.


The general I think the consensus is that pork butts don't need a lot of help since there is so much marbled fat. A cut like pork loin, however, because it's so lean could benefit from a brine more. This (IMO) is the reason that poultry benefits so much from brining. A HAM is brined (read: cured) in a solution and this helps with moisture and flavor, but can give it a salty taste (salt cured ham....) but they are done for a very long time I believe.

HERE is a recipe where Alton Brown brined and smoked a pork butt. If there's one person I trust knows more than most about the science of food, it's AB.

The best thing I can offer is to try it out and cook a side-by-side to see if there's a benefit. Just make sure you let us know!!!!
Hey thanks for the good response.
bsouth21 is offline   Reply With Quote


Thanks from:--->
Unread 10-04-2012, 02:10 PM   #7
bsouth21
Is lookin for wood to cook with.
 
Join Date: 09-14-12
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TheJackal View Post
We inject instead of brine. 30+ butts cooked this year with some great results. I inject for all home cooking and family/frineds parties as well. We experimented with brining in the past but it did not penetrate the butt enough in the time allotted at competitions.
thanks for the info
bsouth21 is offline   Reply With Quote


Unread 10-04-2012, 03:58 PM   #8
bo_gator
On the road to being a farker

 
Join Date: 06-11-12
Location: Waynesville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post

HERE is a recipe where Alton Brown brined and smoked a pork butt. If there's one person I trust knows more than most about the science of food, it's AB.
I have played around with the AB 'pulled pork' recipe for several years. This is what got me into smoking just like his home brew episode is what got me started with that obsession. However, with both hobbies I learned from him, I now know that he doesn't always know everything about subjects he presents.

When I brine my Boston Butts, I do use his 12 oz of pickling salt, and 8 oz of molasses with two pints of water. I then tend to add more ingredients to the brine such as; black peppercorns, Cumin, coriander, and some of whatever rub I intend to use on the butt. I have also had good luck throwing a few Bay leaves into the brine. I almost always let the butts sit in the brine at 36-38* F for at least 12 hours.

In my opinion, the brine allows all of the meat to get seasoned with salt, the one thing I hate the most is biting into some pulled pork and getting that unseasoned pork flavor.

For AB's rub, I think it is a good starting point for a basic homemade rub. The way I have done it is start with his rub recipe and while eating the PP think about what other flavors you would want in the bark, and then the next time you smoke add those flavors to the rub.

The main complaint I have against AB's recipe is where he tells you to leave the fat cap on the butt. I have done this before, and even after 14-18 hour smokes at 200* F the entire fat cap did not render away, and I have been left with a nasty fatty goop on top of my pretty pork.

But as always, YMMV
bo_gator is offline   Reply With Quote


Unread 10-04-2012, 06:06 PM   #9
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

NOoooo
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from: --->
Unread 10-04-2012, 06:46 PM   #10
PlanB-BBQ
Is lookin for wood to cook with.
 
Join Date: 04-07-12
Location: Montross Virginia
Downloads: 0
Uploads: 0
Default

Don't think so. We dry rub only and let the hickory do it's job.
PlanB-BBQ is offline   Reply With Quote


Unread 10-04-2012, 09:59 PM   #11
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Nope. Never felt a need to.
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Unread 10-04-2012, 11:06 PM   #12
Ye Olde Party Palace
On the road to being a farker

 
Ye Olde Party Palace's Avatar
 
Join Date: 03-05-10
Location: Portland, MO
Downloads: 0
Uploads: 0
Default

In my experience, it is better to inject the pork butt than to brine it. Obviously, the penetration is deeper, and depending on the injection sauce used, adds more flavor. I favor injecting and using a really good rub.
__________________
SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo.

Youth and enthusiasm are easily overcome by old age and treachery.
Ye Olde Party Palace is offline   Reply With Quote


Unread 10-05-2012, 12:17 AM   #13
kev2lz
Knows what a fatty is.
 
kev2lz's Avatar
 
Join Date: 08-02-12
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default

I inject and soak them in apple juice overnight.
__________________
Southwest Smokers Outdoor Oven|Weber 22.5" OTS|Brinkmann Smoke'n Grill Pro
kev2lz is offline   Reply With Quote


Unread 10-05-2012, 12:35 AM   #14
charray
On the road to being a farker
 
charray's Avatar
 
Join Date: 08-20-12
Location: Gardena, CA
Downloads: 0
Uploads: 0
Default

inject, rest overnight, rub and let sweat foran hour ot two and then onto the grill.
__________________
Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.
charray is offline   Reply With Quote


Unread 10-05-2012, 01:48 AM   #15
javahog2002
is one Smokin' Farker
 
javahog2002's Avatar
 
Join Date: 10-02-09
Location: Longmont, CO
Downloads: 0
Uploads: 0
Default

I don't brine them. Many of the butts I buy Say"moist and Tender" or " enhanced " on the label. This means they are already soaking in a salt solution. No need to add more IMHO.
__________________
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*'00 Plum SSP*'69 Cado*'90 Red MT*'73 WSJ*Imperial Kamado
javahog2002 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:01 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts