Brine Pork Butt??

NCSU-Q · 08-15-2011, 02:55 PM

I am a newbie to the competition scene... right now only doing one each year.
Local MBN event in the amateur division, but was looking for an edge to step up my butts.

Does anyone brine their butts in competiton?

I have tried injecting, and honestly see marginal if any improvement vs. when I just rub and smoke.

Saw a recent Good Eats where Alton Brown brined his in H2O/Salt/Molasses for 12-15 hours. Has anyone had success with something like this?

Thanks in advance for the input.

Jacked UP BBQ · 08-15-2011, 03:03 PM

We brine all of our butts, in a similiar mixture.

ique · 08-15-2011, 03:29 PM

That might be good, problem is you don't have 12-15 hrs advance time at a comp. Look at injecting the butts.

Quote:

Originally Posted by NCSU-Q

I am a newbie to the competition scene... right now only doing one each year.
Local MBN event in the amateur division, but was looking for an edge to step up my butts.

Does anyone brine their butts in competiton?

I have tried injecting, and honestly see marginal if any improvement vs. when I just rub and smoke.

Saw a recent Good Eats where Alton Brown brined his in H2O/Salt/Molasses for 12-15 hours. Has anyone had success with something like this?

Thanks in advance for the input.

boogiesnap · 08-15-2011, 04:03 PM

exactly what i was thinking. ^^^^

what have you injected with?

NCSU-Q · 08-15-2011, 04:17 PM

I will have about 15 hours from arrival/meat check until I have to start smoking the butts.

I recently tried the injection from Myron's book. Great book, and some other good results from his recipes, just not much additional punch from the injection.

bearnakedbbq · 08-15-2011, 04:42 PM

Quote:

Originally Posted by NCSU-Q

Does anyone brine their butts in competiton?.

I don't see the purpose. Brining works well for smaller/thinner cuts of meat, not so well on larger cuts. Might see a benefit if you butterfly your pork butts. I always brine my pork chops and ribs.

Quote:

Originally Posted by NCSU-Q

I have tried injecting, and honestly see marginal if any improvement vs. when I just rub and smoke..

Go purchase some Butcher BBQ or Kosmo's Pork injection and give it another try. I will never cook another butt without injecting it with something. Maybe I wouldn't on my Berkshire pork!

bbqbrad · 08-15-2011, 05:00 PM

I brine every time.

bearnakedbbq · 08-15-2011, 05:14 PM

So those of you that brine pork butts do you also brine/marinate your briskets? If so, why.

Are you saying that the marinate/brine is penetrating deep into the meat? Or are you using it to only flavor the first 1/4 inch of the meat.

Maybe I am missing something!

troy

BasicPatrick · 08-15-2011, 05:33 PM

I tested using Cosmos Pork Soak but there is not enough time as has already been stated. I suggest testing with Butchers Injection....it is pretty good.

Smokin Mike · 08-15-2011, 05:37 PM

Quote:

Originally Posted by bearnakedbbq

So those of you that brine pork butts do you also brine/marinate your briskets? If so, why.

Are you saying that the marinate/brine is penetrating deep into the meat? Or are you using it to only flavor the first 1/4 inch of the meat.

Maybe I am missing something!

troy

no you are not missing out on anything, when it comes to competing, you have to inject. simple time problem.

Meat Burner · 08-15-2011, 05:47 PM

Agree about the time line at comps... at least we don't. I guess if you were the first person for meat inspection you might get close to the brining time. We are lazy and get there whenever, so injecting is our standard. We need to do a side by side with brine and injecting at home and see if there is a difference.

bogyo1981 · 08-15-2011, 06:42 PM

We inject our brine. It allows for a much quicker penetration of the brine into the meat. We also submerge the meat in the brine. We also make the brine around 5 days before the comp and let our flavors completely infuse into the brine then strain it.

bbqbrad · 08-15-2011, 06:43 PM

Quote:

Originally Posted by bearnakedbbq

So those of you that brine pork butts do you also brine/marinate your briskets? If so, why.

Are you saying that the marinate/brine is penetrating deep into the meat? Or are you using it to only flavor the first 1/4 inch of the meat.

Maybe I am missing something!

troy

Remember that a marinade and a brine are different. The main goal of a Marinade is to put flavors into the meat, but usually only 1/4 inch. The main goal of a brine is to add moisture (with diffusion and osmosis), but you can also add some flavor. And brines are known to be better for leaner cuts of meat (Chicken, fish, turkey and pork).

I do brine at comps. But I am that guy who gets there when meat inspection starts. I brine, then go away. My brine is strong, so I don't take it over 8 hours.

I don't brine briskets. More fatty, thicker meat.

Hope this helps!

boogiesnap · 08-15-2011, 07:45 PM

i think too many new competitors are trying to buck the trend too much. i know i did.

butchers works.
kosmos works.
SOW works.
FAB works.

make it simple on yourself and use one.

WhiskeyBentBBQ · 08-15-2011, 10:08 PM

We recommend Kosmo's Q pork injection. We have great results with it. Like to get at least 4 hours of rest after injected.

08-15-2011, 02:55 PM	#1
NCSU-Q Got Wood. Join Date: 09-29-10 Location: Mint Hill, NC	Brine Pork Butt?? I am a newbie to the competition scene... right now only doing one each year. Local MBN event in the amateur division, but was looking for an edge to step up my butts. Does anyone brine their butts in competiton? I have tried injecting, and honestly see marginal if any improvement vs. when I just rub and smoke. Saw a recent Good Eats where Alton Brown brined his in H2O/Salt/Molasses for 12-15 hours. Has anyone had success with something like this? Thanks in advance for the input.

08-15-2011, 03:03 PM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	We brine all of our butts, in a similiar mixture. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-15-2011, 04:03 PM	#4
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	exactly what i was thinking. ^^^^ what have you injected with? __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-15-2011, 05:00 PM	#7
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga	I brine every time. __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR]

08-15-2011, 05:33 PM	#9
BasicPatrick Full Fledged Farker Join Date: 03-29-11 Location: Hyannis, MA on Ol'e Cape Cod	I tested using Cosmos Pork Soak but there is not enough time as has already been stated. I suggest testing with Butchers Injection....it is pretty good. __________________ [U]The Basic BBQ Team[/U] FEC100 Basic Blue Gateway Drum Smoker Yoder YS640 & Traeger Texas 075 26.75 Weber OTG & 22.5 WSM Camp Chef Pro 60 Wicked Pissah Super Fast Basic Blue Thermapen 30' Puma Palomino Toyhauler & 10' SGC Cargo Trailer. NEBS, KCBS, KCBS CBJ, KCBS CTC, ICP "Rub Some Sunshine on Your Face"--Richard Pryor

08-15-2011, 04:17 PM	#5
NCSU-Q Got Wood. Join Date: 09-29-10 Location: Mint Hill, NC	I will have about 15 hours from arrival/meat check until I have to start smoking the butts. I recently tried the injection from Myron's book. Great book, and some other good results from his recipes, just not much additional punch from the injection.

08-15-2011, 05:14 PM	#8
bearnakedbbq Full Fledged Farker Join Date: 09-21-10 Location: Anchorage Alaska	So those of you that brine pork butts do you also brine/marinate your briskets? If so, why. Are you saying that the marinate/brine is penetrating deep into the meat? Or are you using it to only flavor the first 1/4 inch of the meat. Maybe I am missing something! troy

08-15-2011, 05:47 PM	#11
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Agree about the time line at comps... at least we don't. I guess if you were the first person for meat inspection you might get close to the brining time. We are lazy and get there whenever, so injecting is our standard. We need to do a side by side with brine and injecting at home and see if there is a difference. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

08-15-2011, 06:42 PM	#12
bogyo1981 Got Wood. Join Date: 10-01-10 Location: Arlington Heights, Il	We inject our brine. It allows for a much quicker penetration of the brine into the meat. We also submerge the meat in the brine. We also make the brine around 5 days before the comp and let our flavors completely infuse into the brine then strain it.

08-15-2011, 07:45 PM	#14
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i think too many new competitors are trying to buck the trend too much. i know i did. butchers works. kosmos works. SOW works. FAB works. make it simple on yourself and use one. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-15-2011, 10:08 PM	#15
WhiskeyBentBBQ Full Fledged Farker Join Date: 01-17-10 Location: Lakeland, FL	We recommend Kosmo's Q pork injection. We have great results with it. Like to get at least 4 hours of rest after injected. __________________ Chad - Whiskey Bent BBQ

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