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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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#1 |
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Got rid of the matchlight.
Join Date: 09-04-08
Location: Atlanta, GA
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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 |
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#2 | |
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Babbling Farker
![]() ![]() Join Date: 11-11-07
Location: Dickinson, Texas
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Quote:
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Popdaddy 2010 In an official Brethren Poll, the cause of bad bbq is: "Something of some specific nature going generally wrong somewhere." Click n See for yourself |
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#3 |
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is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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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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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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#4 |
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Babbling Farker
![]() ![]() Join Date: 04-02-07
Location: Warren, Vermont
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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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer Stainless, Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73 |
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#5 |
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somebody shut me the fark up.
![]() ![]() Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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Pitmaster - Lockharts BBQ of Royal Oak Founder, Michigan Drum Corp Authorized Backwoods dealer RSS BBQ roadside Vending & Catering 7X16 rolling BBQ kitchen...the "dog house" Treasurer.... GLBBQA RSSBBQ.COM Now roadside! www.greatlakesbbqsupply.com Rubbed, Smoked & Sauced BBQ Team sponsored by Barsleaks/Rislone |
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#6 |
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is One Chatty Farker
![]() ![]() ![]() Join Date: 08-29-06
Location: Arlington, Nebraska
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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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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Brinkman Charcoal Gourmet |
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#7 |
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Got rid of the matchlight.
Join Date: 09-04-08
Location: Atlanta, GA
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Thanks - just as I suspected. What about flavor injections? Any favorites out there?
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#8 |
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is One Chatty Farker
![]() ![]() Join Date: 10-23-07
Location: Butte MT
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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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#9 |
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Moderator
![]() ![]() Join Date: 04-14-04
Location: Choctaw, OK
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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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Arlin MacRae NB Bandera (USA-made), Fire Grate Mod, Baffle Mod Primo Oval Junior Home Brewer Murderer of Squirrels Armadillo Inspector Flaming Pig Head Mod KCBS Member Member of the Cigar Lounge Social Group Black (Stealth) Thermapen Driver - you saw NOTHING Missin' KC... |
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#10 |
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somebody shut me the fark up.
![]() ![]() ![]() Join Date: 05-03-06
Location: Ventura, CA
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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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Peace and Smoke, BBS http://simplymarvelousbbq.com/store/ Char-Broil Santa Fe Grill Custom rig by Santa Maria BBQ outfitters w/ Santa Maria grill and smoker UDS |
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#11 |
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Babbling Farker
Join Date: 12-28-07
Location: annville ky
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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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#12 |
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Full Fledged Farker
Join Date: 04-23-07
Location: Memphis, TN
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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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1 Weber 22.5" OTG 1 Weber Performer 2 55 Gallon UDS 1 6' towable offset 1 Char-Griller Pro with offset --The backyard is getting full! |
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#13 |
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On the road to being a farker
![]() ![]() Join Date: 08-25-08
Location: Menomonee Falls, Wi
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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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Andy /Fat Andy's Backyard BBQ/ Pro BBQ Excel 20 w/stacker,WSM,UDS ,Brinkman SnP |
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#14 |
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is one Smokin' Farker
Join Date: 08-07-06
Location: Athens, PA by way of SC
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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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Paulie G. Pit Boss B&G Specialty Meats Custom Klose Mobile Pit w/ Sliding Steak Grill and Fish Fryer. New owner and chef of The Showroom |
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#15 | |
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is Blowin Smoke!
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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| brine, brining, pork, shoulder |
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