Brine your Butt?

#1 (**permalink**) 22-05-2004, 07:24 PM

Does anyone brine pork butts before smoking?

#2 (**permalink**) 22-05-2004, 07:27 PM

Bill Rehm wrote:

Does anyone brine pork butts before smoking?

For pulled pork, no. It has more than enough fat so you
won't have a problem with dryness like with other cuts of pork.

There is such a thing as butt bacon, AKA buckboard bacon, where
the butt is cured in a brine for 7 - 14 days, then smoked to
around 150 F. You use it like regular bacon.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

#3 (**permalink**) 23-05-2004, 12:09 AM

On Sat, 22 May 2004 17:24:36 GMT, "Bill Rehm"
wrote:

Does anyone brine pork butts before smoking?

Alton Brown does, FWIW. The recipe is on the foodtv.com website for
the episode "Q".

TNW

#4 (**permalink**) 23-05-2004, 02:12 AM

On 22-May-2004, "Bill Rehm" wrote:

Does anyone brine pork butts before smoking?

Can't think of how that would improve a pork butt. It tastes
good all by itself. Birds are another thing. they all taste like
"chicken"? if you don't do something with them.

--
M&M ("When You're Over The Hill You Pick Up Speed")

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