Author Topic: Brined Pork Butt for Pulled Pork  (Read 232229 times)

Walt

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Re: Brined Pork Butt for Pulled Pork
« Reply #45 on: January 15, 2014, 10:50:48 AM »
I brined a brisket flat yesterday.  After, I realized I havn't seen any posts about brineing beef.  I would assume brining beef would have the same benefit as anything else.  Any thoughts....
Walt from South East Louisiana
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Walt

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Re: Brined Pork Butt for Pulled Pork
« Reply #46 on: January 15, 2014, 12:04:25 PM »
I also injected it afterwards.  Overkill?
Walt from South East Louisiana
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Three Sons BBQ

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Re: Brined Pork Butt for Pulled Pork
« Reply #47 on: January 15, 2014, 12:06:49 PM »
Briner showed up ... And will be used tonight!!!!

PS the better half is wondering when the toys will stop arriving.
Brinkmann '07... Offset '11... Smokin-It '13!!!

DivotMaker

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Re: Brined Pork Butt for Pulled Pork
« Reply #48 on: January 15, 2014, 12:37:27 PM »
I have to try brining a brisket, Walt!  I've wanted to, but just haven't got around to it yet.  Yep, I think injecting, too, may be a little overkill, but who knows?  Your results will be new territory for us.  Forge on, pioneer!
Tony from NW Arkansas
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DivotMaker

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Re: Brined Pork Butt for Pulled Pork
« Reply #49 on: February 07, 2014, 10:56:48 PM »
Update, for those who are wondering! 

The only modification I've made to this brine is to add a 1/2 cup of apple cider vinegar to it.  It helps to tenderize the meat, and seems to add a little flavor.  Remember - brining does not have a significant effect on salt content in the meat, just flavor and moisture. 

The salt & sugar actually denature the protein molecules near the surface of the meat, which causes it to trap moisture inside while cooking.  It kind of creates a "moisture barrier," without absorbing much salt.  Just be sure to rinse the brine off thoroughly before applying a rub or seasoning.  Avoid coatings that contain a lot of salt - not needed. 

I never smoke un-brined butts now!
Tony from NW Arkansas
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benjammn

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Re: Brined Pork Butt for Pulled Pork
« Reply #50 on: February 07, 2014, 11:00:49 PM »
I now am a convert to brining due to Tony. Best thing to use now.
Ben in Chandler, AZ
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Re: Brined Pork Butt for Pulled Pork
« Reply #51 on: February 07, 2014, 11:05:31 PM »
Thanks Ben!  No greater satisfaction than someone liking what we're putting on here!   ;D
Tony from NW Arkansas
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benjammn

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Re: Brined Pork Butt for Pulled Pork
« Reply #52 on: February 07, 2014, 11:06:29 PM »
Thanks Tony!
Ben in Chandler, AZ
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NDKoze

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Re: Brined Pork Butt for Pulled Pork
« Reply #53 on: February 09, 2014, 06:26:36 PM »
Update, for those who are wondering! 

The only modification I've made to this brine is to add a 1/2 cup of apple cider vinegar to it.  It helps to tenderize the meat, and seems to add a little flavor.  Remember - brining does not have a significant effect on salt content in the meat, just flavor and moisture. 

The salt & sugar actually denature the protein molecules near the surface of the meat, which causes it to trap moisture inside while cooking.  It kind of creates a "moisture barrier," without absorbing much salt.  Just be sure to rinse the brine off thoroughly before applying a rub or seasoning.  Avoid coatings that contain a lot of salt - not needed. 

I never smoke un-brined butts now!

You have convinced me to try a BB for my first smoke and I am definitely going to use your brine recipe.

Just a suggestion, but it may be helpful for others to update your original post (recipe) with the new addition of the Apple Cider Vinegar.

I'm excited. Smoker scheduled to arrive on Tuesday! ;D
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

benjammn

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Re: Brined Pork Butt for Pulled Pork
« Reply #54 on: February 09, 2014, 06:47:28 PM »
Just did a brined loin today, check it out on the Tappecue thread I am running. You can't beat that brine for keeping  the meat nice and tender.
Ben in Chandler, AZ
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DivotMaker

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Re: Brined Pork Butt for Pulled Pork
« Reply #55 on: February 09, 2014, 07:41:35 PM »
Thanks again, Ben!

Gregg - good catch.  The original post is updated.  Thanks!
Tony from NW Arkansas
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DivotMaker

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Re: Brined Pork Butt for Pulled Pork
« Reply #56 on: March 30, 2014, 01:53:34 PM »
Here goes another one!  Put a brined 9.86 lb Boston butt on this morning at 2:50 a.m. (back in bed by 3).  Added a couple of new ingredients to the brine - I'll update the recipe, if they work out.  Yellow mustard & Famous Dave's Rib Rub on the outside.  10 hours in, sitting at 176 (coming out of the stall in the 160's).  I used 5.5 oz of black cherry from Maine Grilling Woods on this one.  23 degrees to go!  Didn't take any prep pictures at 3 am... looks like the other one in this post.  I'll get some "money" shots of the finished product, though! ;)
Tony from NW Arkansas
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NDKoze

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Re: Brined Pork Butt for Pulled Pork
« Reply #57 on: March 30, 2014, 03:14:49 PM »
I'm interested to hear about the new ingredients and the results.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

DivotMaker

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Re: Brined Pork Butt for Pulled Pork
« Reply #58 on: March 30, 2014, 04:14:39 PM »
12:15 in, at 190.  Right on track!  Looks like this one will be about 1:20 per pound.
Tony from NW Arkansas
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DivotMaker

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Re: Brined Pork Butt for Pulled Pork
« Reply #59 on: March 30, 2014, 05:56:48 PM »
13:30 in, wrapping it at 196.  This one feels very tender and moist going into the foil.  Gonna let rest a bit longer, then pull.  Pics coming soon!  Meant to take one when coming out of the smoker, but the wind had other plans.  All I could do to wrestle the foil and butt! :o
Tony from NW Arkansas
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Wife, Son and One REALLY Big Dog!