Author Topic: Brine for Boston Butt  (Read 95914 times)

DivotMaker

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Re: Brine for Boston Butt
« Reply #45 on: January 07, 2016, 11:04:05 PM »
Thanks for the kind words, Jody! 

You never want to re-use brine...always start with a fresh batch.  If you're mixing up a double batch, you can store the unused portion for a long time; really nothing in it that will go "bad" in the fridge. 

Brining can reduce smoke time as much as 30%, so your times are not uncommon.  I rarely go over 1.2 - 1.5 hour/lb.  Haven't tried the Weber rub, though, but will!
Tony from NW Arkansas
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NVW-SSV

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Re: Brine for Boston Butt
« Reply #46 on: January 07, 2016, 11:24:06 PM »
Tony,  that brine is out of this world.  I've read your bold claim to others that, once you brine you won't ever NOT brine.......yep - that is CORRECT.  No more butts without brine for me. 

I was speaking about making a gallon of brine and splitting it into two halves, to keep in the fridge for future projects.  With a ziplock bag of water to weigh down the butt, I'm finding that a half gallon works perfectly to cover a butt (8lbs up to 11.5 lbs.).  Yeah, I have it stirred and mixed well to distribute the brine's goodies to each ziplock bag equally.....put simply--- this S**** works. 

Jody from western NC

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DivotMaker

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Re: Brine for Boston Butt
« Reply #47 on: January 08, 2016, 11:17:51 PM »
So glad to hear you like the brine, Jody!! ;D
Tony from NW Arkansas
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kz0m

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Re: Brine for Boston Butt
« Reply #48 on: January 09, 2016, 08:11:07 PM »
Just pulled a 9 lb pork shoulder after brining for the first time.  I'll be doing this all the time now!  This is the juiciest shoulder I have done so far.  I kept in the bribe for 8 hours, rinsed, put mustard and a maple dry rub and smoked with sugar maple...outstanding!  I just purchased a Weston vacuum sealer so everything is vacuum sealed and in the freezer, it won't stay the very long though ;-).  Also finished 3 chickens smoked with cherry/hickory mix, also brined the birds, also very juicy with very little moisture draining out during the smoke.  Thanks again for all the information on this forum!
Carl-D/FW area of Texas.  Model #3D on top of Sears Craftsman tool cart.

DivotMaker

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Re: Brine for Boston Butt
« Reply #49 on: January 10, 2016, 10:18:51 PM »
Good deal, Carl!  I put off learning to brine for the longest time, but sure am glad I overcame my fear and got into it!  Makes a big difference on so many meats!
Tony from NW Arkansas
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jpowell

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Re: Brine for Boston Butt
« Reply #50 on: May 26, 2016, 07:11:28 PM »
After brining how long are you letting it sit in fridge with the dry rub in place before tossing in the smoker?  Sounds like maybe just brine, rinse, apply rub, toss in smoker?
Jason
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DivotMaker

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Re: Brine for Boston Butt
« Reply #51 on: May 26, 2016, 07:17:43 PM »
Jason, I do just what you described... Rinse, pat dry, mustard, rub, smoke!  I don't see any reason to let rub sit on the meat overnight, as the spices are in the brine!  The rub just makes great bark.
Tony from NW Arkansas
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jpowell

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Re: Brine for Boston Butt
« Reply #52 on: May 27, 2016, 12:11:30 AM »
Jason, I do just what you described... Rinse, pat dry, mustard, rub, smoke!  I don't see any reason to let rub sit on the meat overnight, as the spices are in the brine!  The rub just makes great bark.
10-4! I went to mix up a batch of brine just now and I've only got 3/4 cup kosher salt. Grr! Off to the store in the morning.  [edit: learned you can sub table salt for kosher just changing the volume ratio]
10-12hr brine soak is still the sweet spot correct?
« Last Edit: May 27, 2016, 07:58:33 AM by jpowell »
Jason
>3D (my 1st ever smoker!) purchased 4/16
>4 Analog acquired from the founder of Auber Instruments in 11/22 with twin internal auber convection fans. Converting to digital with auber AW-WST1510H-W
>IT Guy
>Autocross and track day junkie
>Far Northern Indiana

Nimrod

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Re: Brine for Boston Butt
« Reply #53 on: May 27, 2016, 10:58:45 AM »
Just a side question Tony-
-where's the best place to source the curing (pink) salt?

BTW-thanks for the recipe!
Dave from Lufkin, TX
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Libohunden

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Re: Brine for Boston Butt
« Reply #54 on: May 27, 2016, 11:24:42 AM »
Dave

Just look for one of those restaurant supply stores. Or, not sure if y'all have any in Lufkin but you can also order it on Amazon.
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Nimrod

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Re: Brine for Boston Butt
« Reply #55 on: May 27, 2016, 01:30:09 PM »
Actually have one up the street from work so I'll take a look. :)
Dave from Lufkin, TX
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DivotMaker

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Re: Brine for Boston Butt
« Reply #56 on: May 27, 2016, 07:18:10 PM »
Dave, if you order a small bag of Instacure #1 on Amazon, it'll last you forever!  Hopefully, your restaurant supply place will have it.  You can also check with a local butcher; many of them will sell or give you a small bag.
Tony from NW Arkansas
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Nimrod

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Re: Brine for Boston Butt
« Reply #57 on: May 28, 2016, 11:59:13 AM »
Tony,
Do you use your same brine recipe on all cuts (like whole pork loins) or do you tweak it?

Thanks for all the guidance!
Dave from Lufkin, TX
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DivotMaker

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Re: Brine for Boston Butt
« Reply #58 on: May 28, 2016, 02:36:06 PM »
Tony,
Do you use your same brine recipe on all cuts (like whole pork loins) or do you tweak it?

Thanks for all the guidance!

Dave, I use this brine on butts and brisket, but use the following on pork loin and poultry:

Pork Loin Brine

All-Purpose Poultry Brine


And, Thank You for the kind comments!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
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Nimrod

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Re: Brine for Boston Butt
« Reply #59 on: May 28, 2016, 08:32:22 PM »
Good info...I enjoy experimenting like everyone else but no need to reinvent the wheel especially when your new to this 'brine' stuff :)
Dave from Lufkin, TX
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Weber Genesis and one shop built offset (certified) sanctuary for red wasps