Brine Pork Butt??

NCSU-Q · 08-15-2011, 02:43 PM

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.

Jamesj5223 · 08-15-2011, 02:47 PM

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.

NCSU-Q · 08-15-2011, 02:51 PM

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.

K-Barbecue · 08-15-2011, 02:51 PM

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.

smokeyokie · 08-15-2011, 02:55 PM

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.

AMoore · 08-15-2011, 03:11 PM

What the hell is WOOSTY

AMoore · 08-15-2011, 03:11 PM

Nevermind...I got it

smokeyokie · 08-15-2011, 03:15 PM

Quote:

Originally Posted by AMoore

What the hell is WOOSTY

I hate spelling worcestershire!!!

SmokinOkie · 08-15-2011, 04:02 PM

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.

NCSU-Q · 08-15-2011, 04:15 PM

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?

smokeyokie · 08-15-2011, 04:49 PM

Quote:

Originally Posted by NCSU-Q

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?

any brine time is better than none IMO! and in my experience brining does not affect cook times, just make sure to remove from brine and rinse and let come up in temp before hittin smoker. Also big point here watch the salt content of your rub if you have a salty rub it could easily be too salty!!! I would try a test run first to get your rub/brine combo right.. gotta have salt just not too much!! my PB rub has no salt in it

RedRyderBBQ · 08-15-2011, 08:40 PM

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.

smokeyokie · 08-15-2011, 09:00 PM

Quote:

Originally Posted by RedRyderBBQ

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.

hey thats a trick I never tried the saran wrap thing... that was a reason I didn't like injecting because of the runoff... I will try that!!! I love this forum always a new idea!!!!

MikeyLuvsBBQ · 08-15-2011, 09:27 PM

Quote:

Originally Posted by RedRyderBBQ

I wrap in saran wrap then inject through that and let sit overnight.

Very cool idea! That should keep the Woosty from leaking out!

Mitch · 08-15-2011, 09:46 PM

Brining butt is not necessary or desirable IMHO.

08-15-2011, 02:43 PM	#1
NCSU-Q Got Wood. Join Date: 09-29-10 Location: Mint Hill, NC	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.

08-15-2011, 02:47 PM	#2
Jamesj5223 Is lookin for wood to cook with. Join Date: 08-05-11 Location: Des Moines, Iowa	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. __________________ Just enjoying my Q

08-15-2011, 02:51 PM	#4
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	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. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

08-15-2011, 02:55 PM	#5
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	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. __________________ [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]

08-15-2011, 03:11 PM	#6
AMoore On the road to being a farker Join Date: 11-18-10 Location: Tiffin, IA	What the hell is WOOSTY __________________ [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]

08-15-2011, 03:11 PM	#7
AMoore On the road to being a farker Join Date: 11-18-10 Location: Tiffin, IA	Nevermind...I got it __________________ [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]

08-15-2011, 04:02 PM	#9
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	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. __________________ 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]

08-15-2011, 04:15 PM	#10
NCSU-Q Got Wood. Join Date: 09-29-10 Location: Mint Hill, NC	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?

08-15-2011, 08:40 PM	#12
RedRyderBBQ Knows what a fatty is. Join Date: 05-18-11 Location: St. Louis, MO	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.

08-15-2011, 09:46 PM	#15
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Brining butt is not necessary or desirable IMHO. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

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