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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-04-2008, 06:52 PM | #16 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I've done it and liked it, however injection is quicker.
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09-04-2008, 07:09 PM | #17 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
I always thought liquor was quicker......
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-09-2011, 10:44 AM | #18 |
Found some matches.
Join Date: 11-28-10
Location: Seattle
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I have tried brining, no brining, rub, no rub, and injecting with a rub. The best combo I have found (for juiciness, pork flavor, and tenderness) is injecting the inside with a rub on the outside. If you don't want a hammy flavor, just don't use any sodium nitrate curing salt (the pink stuff) and it won't taste hammy.
Just smoked 2 butts side by side for comparison (one brined and one injected, both with rub) for 16 hours at around 225 and the injected butt was better. Injectors are cheap and generally easy to obtain and I think that is actually easier than trying to brine a 12 pound hunk of meat. The brine makes it retain more water during cooking due to the salt gradient but a pork butt is so thick that the brine has trouble penetrating anything more than the outer 1" of meat. Injecting (using Chris Lilly's injection recipe found on the forum here somewhere) was the best result I have had. Just don't put a bunch of crazy ingredients in your injection and it won't cover up the pork flavor at all. Make sure you keep temperature spikes to a minimum and it will come out juicy and tender every time. |
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07-09-2011, 10:57 AM | #19 |
Knows what a fatty is.
Join Date: 06-17-11
Location: Bitan, by the river...
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I brined a pork shoulder once, but I didn't rinse it before I cooked it - you're supposed to, right? - anyway, it was WAY too salty, and a little bit soft rubbery. Too much moisture was my deduction, but what do I know? I'm a retard.
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In search of BBQ Nirvana... |
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07-09-2011, 12:11 PM | #20 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Most pork comes pre-brined or "enhanced" from the packer whether you like it or not.
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07-09-2011, 02:30 PM | #21 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Ditto.
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Tags |
brine, brining, pork, shoulder |
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