Smokin-It User Forum!
Recipes => Pork => Topic started by: cjdavia@gmail.com on March 30, 2020, 05:15:08 PM
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We found this brine from the heygrillhey website and it has been our go-to for smoking the boston butt pork shoulder.
The best part is there is no need to heat up the brine.
Let the shoulder swim 8-12 hours before rinsing, rubbing, and smoking.
https://heygrillhey.com/cider-brined-pulled-pork/ (https://heygrillhey.com/cider-brined-pulled-pork/)
6 cups apple cider
4 cups water
2 cups apple cider vinegar
1/2 cup salt
1/2 cup brown sugar
1/2 cup Worcestershire sauce
2 tbsp garlic powder
2 tbsp onion powder
1/3 cup of your favorite rub. Sometimes I use about 1/4 cup of paprika.
Enjoy!
Chris
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Looks like a good brine.
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Chris did your pork looked “cooked” when you pulled it? I put one in last night at 9:15 and pulled at 5:30am. Maybe the room temperature brine cooked it while in the refrigerator.
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Thanks for sharing Chris. I’ll give it a try next time I decide to brine my butts
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Brian- depending on what you use in your brine it can give the butt a grayish color to it after you pull it out of the brine. Not a 100% sure on this but I think the Apple cider vinegar I use in my brine does it. The vinegar is breaking down the protein structures is my understanding. Again, I’m no expert on this so maybe someone else out there has a different explanation. Long story short, I don’t believe it’s anything to be concerned about.
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Not an expert on why it changes color, but I see that happen as well. For pork as well as beef when I’ve made corned beef.
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Yes - the outside sometimes turns grey, depending on how long I leave it in the brine. It was still delicious! Sorry I did not see your question until man months later! -Chris