I brined a 5lb piece pork butt with Morton's Tenderquick[salt, sugar, .5%
nitrite
and .5% nitrate] using their recipe on the package. I did cut back a little
on their recipe, which uses 1 cup of Tenderquick per quart of water to make
the brine. Some of that is sugar. I brined the pork in a ziplock bag for
five days in the frig.

After cooking at a low temp on the grill the results were good, but only
good. It had an only slightly "hammy" taste. Has anyone tried this, either
with brisket or with pork?

Thanks in advance,

Kent