Brining - worth it for smoked pork shoulder?

abrouns · 09-04-2008, 01:45 PM

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

barbefunkoramaque · 09-04-2008, 01:49 PM

Quote:

Originally Posted by abrouns

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

no no... I had enter no twice because the response has to be at least 4 characters

ipls3355 · 09-04-2008, 01:51 PM

I tried it once.........once

It really wasn't too bad, but if I wanted ham, I would have cooked a ham.

HeSmellsLikeSmoke · 09-04-2008, 01:53 PM

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.

Bbq Bubba · 09-04-2008, 01:55 PM

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.

Roo-B-Q'N · 09-04-2008, 01:55 PM

Nope enough juices in the meat to keep it moist, only way you are going to dry it out is to overcook it.

abrouns · 09-04-2008, 01:57 PM

Thanks - just as I suspected. What about flavor injections? Any favorites out there?

milehigh · 09-04-2008, 02:23 PM

I brined one once and it came out great! If you have the room, do a side by side comparison.

Paul

Arlin_MacRae · 09-04-2008, 04:21 PM

Quote:

Originally Posted by abrouns

Thanks - just as I suspected. What about flavor injections? Any favorites out there?

The best I've made to date was a spicy rub, mixed into Dr Pepper and injected. The sweetness was awesome...

big brother smoke · 09-04-2008, 05:16 PM

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.

jestridge · 09-04-2008, 05:19 PM

I have brine come out great it appear to cut down cooking time but I usually inject with salty apple juice .

GridironGriller · 09-04-2008, 05:19 PM

I brine...add lots of spices to the salt, molasses mix. Turn out great every time. Never had any come out hammy or salty.

Trainwreck · 09-04-2008, 05:42 PM

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.

Paulie G. · 09-04-2008, 05:45 PM

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.

Brian in So Cal · 09-04-2008, 05:47 PM

Quote:

Originally Posted by big brother smoke

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.

What other ingrediants are you using?

09-04-2008, 01:45 PM	#1
abrouns Got rid of the matchlight. Join Date: 09-04-08 Location: Atlanta, GA Downloads: 0 Uploads: 0	Brining - worth it for smoked pork shoulder? 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

09-04-2008, 01:51 PM	#3
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL Downloads: 0 Uploads: 0	I tried it once.........once It really wasn't too bad, but if I wanted ham, I would have cooked a ham. __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

09-04-2008, 01:53 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-04-2008, 01:55 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	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. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

09-04-2008, 01:55 PM	#6
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska Downloads: 0 Uploads: 0	Nope enough juices in the meat to keep it moist, only way you are going to dry it out is to overcook it. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

09-04-2008, 01:57 PM	#7
abrouns Got rid of the matchlight. Join Date: 09-04-08 Location: Atlanta, GA Downloads: 0 Uploads: 0	Thanks - just as I suspected. What about flavor injections? Any favorites out there?

09-04-2008, 02:23 PM	#8
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	I brined one once and it came out great! If you have the room, do a side by side comparison. Paul

09-04-2008, 05:16 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	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. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

09-04-2008, 05:19 PM	#11
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I have brine come out great it appear to cut down cooking time but I usually inject with salty apple juice .

09-04-2008, 05:19 PM	#12
GridironGriller Full Fledged Farker Join Date: 04-23-07 Location: Memphis, TN Downloads: 0 Uploads: 0	I brine...add lots of spices to the salt, molasses mix. Turn out great every time. Never had any come out hammy or salty. __________________ 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!

09-04-2008, 05:42 PM	#13
Trainwreck Full Fledged Farker Join Date: 08-25-08 Location: Menomonee Falls, Wi Downloads: 0 Uploads: 0	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. __________________ Andy /Fat Andy's Backyard BBQ/ FEC 100, 2-UDS, 2-Knockoff EGG's, Brinkman snp

09-04-2008, 05:45 PM	#14
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC Downloads: 0 Uploads: 0	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. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

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