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Making a recipe for tomorrow which called for an 8 ht soak in Brine with brown sugar. My sister tells me it makes the meat too salty. Comments, suggestions all welcome
POTW - Last year and 2/20/11
How are u cooking it..... I smoke Boston butts all the time... never used a brine.... let me know how it turns out...
GOD..COUNTRY..NOTRE DAME... THEN HUNTING
Thnk I'll cut the soak short , not a big salt guy. Have a great rub my sister gave me . Will coat it , make a foil teepee and pour a beer under the rack and cook at 225 for 10 to 12 hrs
i've done both....(brine or not brine).....if you brine, just be careful of the amount of salt you use in your dry rub........honestly, i usually don't brine since the meat i use, which is a boston butt with a half bone, contains enough fat throughout to keep it pretty moist.......i know, sounds kinda nasty, but it is actually quite delicious with a generous amount of rub......good luck and enjoy !!!
Ham is not going to like this thread
First of all, I have nothing against the term "pulled pork," but that's an entirely different topic.
As far as the absolute grotesque process of you human types trying to digest various anatomical components of my species, well that's not a pretty thing. egastro, you of all people, being a colonoscopist, or whatever it's called when you do that roto-rooter thing, gotta know our stuff just rots your pipes.
I may not be pretty, but I'm fast.....
POTW 1/31/11 - 2/6/11
My luck w/the Irish 20-6...GO IRISH!!!
" Don't any of you have the guts to play for blood?"
POTW Nov. 15-21, 2010
CMC Quote Master and Director of Football Related Discussions
5 Time POTW & 2 Time WPOTW Winner
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