Brining a Pork Shoulder?

This is not your pork! · 06-15-2013, 02:19 AM

I have a nice ~ 12 lbs pork shoulder roast without bone without speck waiting to be put on my WSM tomorrow.

I already searched the forum, a similar thread about a year ago did not lead to a conclusive answer. Some say brining pork is totally unnecessary, others prefer to inject the brine.

Brining a pork can be beneficial or even necessary (see Grandpa Kwock's Char Siu Boneless Pork Belly), but it's not something I'd think about when prepping such a nice large piece of medium fatty pork.

Any thoughts?

SmokinAussie · 06-15-2013, 04:24 AM

I definately would not brine that.

Maybe inject with some apple cider, apple vinegar, maple syrup etc.... but that's about it The reason is that you are putting it on real soon. If you were prepared to let sit in the brine for a few days, that might be OK. Anyway, that is a fine looking peice of meat. I'm sure it's going to taste awesome!

Cheers!

Bill

buccaneer · 06-15-2013, 04:56 AM

x 2, no brining for that.
It has great fat content and you like the flavor of the pork so...why?

This is not your pork! · 06-15-2013, 05:21 AM

Flavor enhancing, maybe I'll try with Apple Cidre injections.

lantern · 06-15-2013, 05:40 AM

NO brine. You don't want to risk making hammy BBQ. That bad boy is full of flavor on it's own. Only bother with injecting flavor if (A) you're not happy with your product or (B) whoever is eating your food is only gonna eat one bite or two and ya wanna wow them for some reason.

Just rub and throw her on the smoker. As a matter of fact if the rub I wanna use has salt in it I will NOT ever let the rub sit much more than an couple hours before it's on the smoker to keep from having a hammy pork butt.

Just my opinion....ain't tellin ya to do a thing ya don't want to.

El Ropo · 06-15-2013, 08:40 AM

I wouldn't waste my time brining or injecting that. It's gonna taste great as is. That's a nice looking hunk of pig. I might consider injecting if I was feeling adventurous, but it's not my usual process. I prefer a nice dry rub and just lay some smoke on it, then cook till it surrenders.

peterz · 06-15-2013, 08:56 AM

Brine- NO
Inject-YES

Bludawg · 06-15-2013, 09:17 AM

Marinate that thing in some hickory smoke for 12 hrs and call it BBQ

bwsy2k · 06-15-2013, 11:32 AM

I would hold off on the Brining. Agree to give her a Good rub and possibly inject with some apple Juice/finely ground rub mixture.

06-15-2013, 02:19 AM	#1
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria	Brining a Pork Shoulder? I have a nice ~ 12 lbs pork shoulder roast without bone without speck waiting to be put on my WSM tomorrow. I already searched the forum, a similar thread about a year ago did not lead to a conclusive answer. Some say brining pork is totally unnecessary, others prefer to inject the brine. Brining a pork can be beneficial or even necessary (see Grandpa Kwock's Char Siu Boneless Pork Belly), but it's not something I'd think about when prepping such a nice large piece of medium fatty pork. Any thoughts? __________________ WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal

06-15-2013, 04:24 AM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I definately would not brine that. Maybe inject with some apple cider, apple vinegar, maple syrup etc.... but that's about it The reason is that you are putting it on real soon. If you were prepared to let sit in the brine for a few days, that might be OK. Anyway, that is a fine looking peice of meat. I'm sure it's going to taste awesome! Cheers! Bill __________________ A butterflies wings. About to bring down everything...
	1 members found this post helpful.

06-15-2013, 04:56 AM	#3
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	x 2, no brining for that. It has great fat content and you like the flavor of the pork so...why? __________________ Hold my dang beer...

06-15-2013, 05:21 AM	#4
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria	Flavor enhancing, maybe I'll try with Apple Cidre injections. __________________ WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal

06-15-2013, 08:40 AM	#6
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I wouldn't waste my time brining or injecting that. It's gonna taste great as is. That's a nice looking hunk of pig. I might consider injecting if I was feeling adventurous, but it's not my usual process. I prefer a nice dry rub and just lay some smoke on it, then cook till it surrenders. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-15-2013, 05:40 AM	#5
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	NO brine. You don't want to risk making hammy BBQ. That bad boy is full of flavor on it's own. Only bother with injecting flavor if (A) you're not happy with your product or (B) whoever is eating your food is only gonna eat one bite or two and ya wanna wow them for some reason. Just rub and throw her on the smoker. As a matter of fact if the rub I wanna use has salt in it I will NOT ever let the rub sit much more than an couple hours before it's on the smoker to keep from having a hammy pork butt. Just my opinion....ain't tellin ya to do a thing ya don't want to.

06-15-2013, 08:56 AM	#7
peterz On the road to being a farker Join Date: 05-01-13 Location: SoCal	Brine- NO Inject-YES __________________ Peter

06-15-2013, 09:17 AM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Marinate that thing in some hickory smoke for 12 hrs and call it BBQ __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-15-2013, 11:32 AM	#9
bwsy2k On the road to being a farker Join Date: 03-02-11 Location: Brooksville FLorida	I would hold off on the Brining. Agree to give her a Good rub and possibly inject with some apple Juice/finely ground rub mixture.