JimnGin wrote:
On Mar 29, 9:33 pm, Walt Fles wrote:
I brined a pork shoulder roast overnight to prepare for smoking.
I spent about 6 hours smoking with royal oak lump and some mesquite chunks.

It turned out quite good - not too salty form the brine but you could
taste it a bit. A definite smoke ring, good flavor, and a nice juicy cut
of meat.

I'm definitely happy with this purchase!

As Dave says, why brine a pork butt?! There really is no need, and
absolutely no advantage to brining that cut of meat! Save brining for
poultry and the occasional fish!

Also, 6 hours seems like a very small amount of time to smoke a pork
butt, w/o knowing how much it weighed originally. If it weighed the
usual 9-12 or more pounds, 6 hours smoking time seems like a good
start, but not much else. How did you finish it in such a short time?!
What was the internal temp? Anything less than 190F was not enough, if
making pulled pork. Did you pull it, or slice it?
Don't sweat the responses- they are just from people who have been
there, and done that! We're not giving you a hard time- we're just
trying to save you some trouble and heartache, and trying to help you
make better bbq! Nothing personal! Good luck in your future endeavors!
Hang in there, and soon, you'll be giving "newbies" the same advice
you're getting now!
It was 6 pounds, and the brine added some nice moisture and actually
the brown sugar and molasses penetrated it and left a dark ring in the
middle of it. overall it turned out quite well.