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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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Unread 07-02-2004, 03:04 PM   #1
Bigmista
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Default Into the Briny Deep

I've been getting some great results on Butts when I brine them for a day or two ahead of time. Does anyone else out there use this technique?

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Unread 07-08-2004, 11:07 AM   #2
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I guess I'm the only one that brines their butts, huh?
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Unread 07-08-2004, 11:10 AM   #3
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Must be. Maybe I will try one my next time out. Only if you swear by it.
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Unread 07-08-2004, 11:16 AM   #4
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Seems like a waste of time to be. Poultry yes Pork ????
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Unread 07-08-2004, 11:19 AM   #5
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Mine gets really wrinkled if I leave it in salt water for more than an hour or two. Plus the water temp around here isn't like the Gulf Coast, it's down in the mid 70's
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Unread 07-08-2004, 11:23 AM   #6
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Quote:
Originally Posted by DarkRubiTJ
Mine gets really wrinkled if I leave it in salt water for more than an hour or two. Plus the water temp around here isn't like the Gulf Coast, it's down in the mid 70's
Shrinkage mod
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Unread 07-08-2004, 11:27 AM   #7
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I brine chops but not butts, I will inject.
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Unread 07-09-2004, 12:04 AM   #8
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i used to brine butts... apple juice and herbs.. they plump up real nice... but wasnt worth the time.. now i just rub and cook.
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Unread 07-09-2004, 07:42 AM   #9
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I don't bother brining butts either. Never found a discernable difference.
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Unread 07-11-2004, 12:29 AM   #10
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I brine turkey and brisket. Chicken and pork are both so naturally moist I never bother, If you swear there is a difference I'll give it a shot.
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Unread 07-11-2004, 01:39 AM   #11
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ckkphoto... Welcome to the group.. Go to cattle call and introduce yourself. :)

Where ya been!!??
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Unread 07-11-2004, 08:57 AM   #12
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Mista,

Sorry I’m so late in responding.
The only time I brine butts is when I’m looking for a “special flavor”, like a holiday ham.
Last Christmas, I gave some folks hams as gifts for Christmas. I used a variation on the brine listed in the recipe section. There are also pics in the fruits of our labors section.
Using molasses, allspice, & cloves the brine had a dark brown color which tinted the ham a pink color. I also didn’t take the internal temp as high as recommended for pulled pork, so they could be sliced easily, instead of shredding. I got very positive feedback, and folks put in more reservations for hams than I can deal with (or want to) for this Christmas.
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Unread 07-11-2004, 12:36 PM   #13
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Quote:
Originally Posted by BBQchef33
ckkphoto... Welcome to the group.. Go to cattle call and introduce yourself. :)

Where ya been!!??
LOL School just got out for the summer. Now its time to barbecue, and chew the fat.
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Unread 07-11-2004, 02:20 PM   #14
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Quote:
Originally Posted by BBQchef33
i used to brine butts... apple juice and herbs.. they plump up real nice... but wasnt worth the time.. now i just rub and cook.
I dont brine birds either for the same reason, results just not worth the effort and mess.
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