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Unread 09-04-2008, 01:45 PM   #1
abrouns
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Default Brining - worth it for smoked pork shoulder?

Hey - I've brined a turkey before and had great results just baking it in the oven. It comes out much jucier, and because turkeys can come out so dry it's worth doing. I've never brined a pork shoulder, but recently have been reading about it. Has anyone tried, and what is your experience?

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Unread 09-04-2008, 01:49 PM   #2
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Quote:
Originally Posted by abrouns View Post
Hey - I've brined a turkey before and had great results just baking it in the oven. It comes out much jucier, and because turkeys can come out so dry it's worth doing. I've never brined a pork shoulder, but recently have been reading about it. Has anyone tried, and what is your experience?

Thanks,

Alex
no no... I had enter no twice because the response has to be at least 4 characters
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Unread 09-04-2008, 01:51 PM   #3
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I tried it once.........once

It really wasn't too bad, but if I wanted ham, I would have cooked a ham.
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Unread 09-04-2008, 01:53 PM   #4
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A well cooked butt is juicy as is.

Some people inject them for flavor, but I like the taste of pork so don't even do that.
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Unread 09-04-2008, 01:55 PM   #5
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Brining birds is a great idea to help retain moisture and flavor, but butts have enough fat marbeling to keep them moist while cooking low n slow.
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Unread 09-04-2008, 01:55 PM   #6
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Nope enough juices in the meat to keep it moist, only way you are going to dry it out is to overcook it.
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Unread 09-04-2008, 01:57 PM   #7
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Thanks - just as I suspected. What about flavor injections? Any favorites out there?
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Unread 09-04-2008, 02:23 PM   #8
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I brined one once and it came out great! If you have the room, do a side by side comparison.

Paul
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Unread 09-04-2008, 04:21 PM   #9
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Quote:
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Thanks - just as I suspected. What about flavor injections? Any favorites out there?
The best I've made to date was a spicy rub, mixed into Dr Pepper and injected. The sweetness was awesome...
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Unread 09-04-2008, 05:16 PM   #10
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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.
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Unread 09-04-2008, 05:19 PM   #11
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I have brine come out great it appear to cut down cooking time but I usually inject with salty apple juice .
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Unread 09-04-2008, 05:19 PM   #12
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I brine...add lots of spices to the salt, molasses mix. Turn out great every time. Never had any come out hammy or salty.
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Unread 09-04-2008, 05:42 PM   #13
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I tend to lean towards brining. I have injected I have brined and I have done nothing. I like the flavor more when I brine then anything else I have tried. With the right brine and the right amount of time in the brine it should not taste like a ham. It is preference though. Like milehigh said do a comparison and see what you like best.
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Unread 09-04-2008, 05:45 PM   #14
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I wouldn't try it with shoulder because it has enough intramuscular fat to keep it moist during the long cook. I do brine with leaner cuts of pork though.
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Unread 09-04-2008, 05:47 PM   #15
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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.
What other ingrediants are you using?
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