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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-15-2011, 02:43 PM | #1 |
Got Wood.
Join Date: 09-29-10
Location: Mint Hill, NC
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Brine Pork Butt??
Watching a recent "Good Eats", Alton Brown placed his butt in brine for 12-15 hours prior to smoking. (water, salt, & molasses)
Has anyone tried this & if so, thoughts? I have tried injecting a few times and honestly have not seen an appreciable difference in taste/tenderness/moistness, etc. |
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08-15-2011, 02:47 PM | #2 |
Is lookin for wood to cook with.
Join Date: 08-05-11
Location: Des Moines, Iowa
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Alton Brown is a character, isn't he? I loved it that on this episode he made a smoker out of an old army surplus wooden box.
Pork Butt has so much fat and connective tissue, so I don't bother with a brine. It just adds more time. I get the butts done, then wrap in foil and stuff in a beer cooler to stay warm until ready to pull. I have found the resting period really made a big difference.
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Just enjoying my Q |
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08-15-2011, 02:51 PM | #3 |
Got Wood.
Join Date: 09-29-10
Location: Mint Hill, NC
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I do the same with the resting in a cooler... they can stay in there and at a safe temp for +/- 5 hours...
Cooking for the family, no brine/injection is fine, but I have a competition coming up (only my second), and was trying to find something to give me an edge... was hoping that the brine might do the trick. And yes,... Alton is quite a character. Strong opinions, but a very smart dude. |
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08-15-2011, 02:51 PM | #4 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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I usually inject and brine my butts. I feel they turn out juicier and drives the flavor throughout the meat. I know many others never do this and I'm sure you'll get the other opinions next.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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08-15-2011, 02:55 PM | #5 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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I brine mine every time... It does make a difference!!! I have done side by side cooks to test it brined vs. nonbrined... Brined is juicier, more tender, and has more flavor throughout the meat rather than on the surface with the rub.... I have tried injecting and didnt like the streaks of flavor in the meat ... So Brining for me is the way to go, I also do it on chicken and turkey as long as they are not enhanced!! The only problem I have run into with brine is, there is not enough time to brine for a comp.
Brine recipe: 1 gallon non-chlorinated water 1 cup kosher salt 1 cup brown sugar 1/4 cup woosty 1 bay leaf heat till salt/sugar dissolves and cool in fridge before dropping meat in. I let them sit for 24 hrs is possible.
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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Thanks from:---> |
08-15-2011, 03:11 PM | #6 |
On the road to being a farker
Join Date: 11-18-10
Location: Tiffin, IA
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What the hell is WOOSTY
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[FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT] |
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08-15-2011, 03:11 PM | #7 |
On the road to being a farker
Join Date: 11-18-10
Location: Tiffin, IA
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Nevermind...I got it
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[FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT] |
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08-15-2011, 03:15 PM | #8 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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08-15-2011, 04:02 PM | #9 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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The problem with brining a PB is duration. The sheer size/mass you really need to brine it for days to achieve equilibrium.
You can do it for shorter periods, the issue is how far it penetrates.
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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08-15-2011, 04:15 PM | #10 |
Got Wood.
Join Date: 09-29-10
Location: Mint Hill, NC
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So in your opinion, will I get enough penetration to improve my finished product in 12/15 hours? That is about the max i will have at the competition between meat check and the time I put it on the smoker.
Will the increased salinity/water content reduce cook time? |
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08-15-2011, 04:49 PM | #11 | |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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Quote:
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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08-15-2011, 08:40 PM | #12 |
Knows what a fatty is.
Join Date: 05-18-11
Location: St. Louis, MO
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I started without any brine, then saw that episode of good eats and started brining and noticed a difference in moisture flavor. Then I started injecting with apple juice sugar salt and my rub and I like that the best. I think that gives the best flavor penetration and gives the juiciest pork butt. I wrap in saran wrap then inject through that and let sit overnight.
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08-15-2011, 09:00 PM | #13 | |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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Quote:
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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08-15-2011, 09:27 PM | #14 |
On the road to being a farker
Join Date: 07-02-11
Location: The Old Dominion
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Very cool idea! That should keep the Woosty from leaking out!
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NB Silver Smoker | 22.5" Weber Smokey Mountain | 22.5" Weber OTG | Weber Smokey Joe |
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08-15-2011, 09:46 PM | #15 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Brining butt is not necessary or desirable IMHO.
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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