My experience is that the rub on a butt flavors the bark, but doesn't
penetrate very far. Although I don't usually use finishing sauce in
general, I do dress butts with eastern NC sauce (cider vinegar, chile, salt,
and pepper) after pulling to get a little seasoning on the interior meat.

I just saw Alton Brown's butt show, in which he brines a butt in salt,
molasses, and water. He also applies a rub and then smokes it as usual.

Does anybody else brine butts regularly? Does it make your butt taste like
ham? Does the flavor get all the way into the meat?

Thanks
--
----------------------------------------------------------------------------
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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Louis Cohen" wrote in message
...
I do dress butts with eastern NC sauce (cider vinegar, chile, salt,
and pepper) after pulling to get a little seasoning on the interior meat.

I do the exact same thing Louis. Makes a world of difference over naked
pulled pork. Makes folks say yum after just a sneaked bite. I also
sometimes give a squirt of Chef Juke's R-C Sauce.

Does anybody else brine butts regularly?

I like Alton, but I think he's going overboard, here. A butt is just
perfect without any brining. Save the salty water for turkeys and chickens.
I think you'll find "brining Boston Butts" under the dictionary listing for
"Overkill".

John in Austin

"JakBQuik" wrote in message
...

"Louis Cohen" wrote in message
...
I do dress butts with eastern NC sauce (cider vinegar, chile, salt,
and pepper) after pulling to get a little seasoning on the interior
meat.

I do the exact same thing Louis. Makes a world of difference over naked
pulled pork. Makes folks say yum after just a sneaked bite. I also
sometimes give a squirt of Chef Juke's R-C Sauce.

Does anybody else brine butts regularly?

I like Alton, but I think he's going overboard, here. A butt is just
perfect without any brining. Save the salty water for turkeys and
chickens.
I think you'll find "brining Boston Butts" under the dictionary listing
for
"Overkill".

John in Austin


So what exactly is the brining supposed to accomplish?

He wasn't very clear about that.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Dirty Harry" wrote in message
news:qWMyc.702649$Pk3.587969@pd7tw1no...

"JakBQuik" wrote in message
...

"Louis Cohen" wrote in message
...
I do dress butts with eastern NC sauce (cider vinegar, chile, salt,
and pepper) after pulling to get a little seasoning on the interior
meat.

I do the exact same thing Louis. Makes a world of difference over naked
pulled pork. Makes folks say yum after just a sneaked bite. I also
sometimes give a squirt of Chef Juke's R-C Sauce.

Does anybody else brine butts regularly?

I like Alton, but I think he's going overboard, here. A butt is just
perfect without any brining. Save the salty water for turkeys and
chickens.
I think you'll find "brining Boston Butts" under the dictionary listing
for
"Overkill".

John in Austin


So what exactly is the brining supposed to accomplish?

"kilikini" wrote in message
...
"Louis Cohen" wrote in message
...

Does anybody else brine butts regularly? Does it make your butt taste
like
ham?
Not going there, but boy do I want to! vbeg


I think you stole that thought from Monroe.

"kilikini" wrote



Not going there, but boy do I want to! vbeg

kili
--

There's a lot of controversy over why exactly does brining work to make
juicier meat..poultry especially. There is no one answer as I understand
it. Many smart folks have opined on the subject, however:

http://www.virtualweberbullet.com/brining.html\

I tend to (after a lot of cogitating) think that the regular brine mixture
(1 cup salt to 1 gallon, plus 1 cup sugar to balance the salty flavor) is
LESS salty than the interior of the cells, and so PUSHES water into the
cells, to balance the osmotic gradient. Dunno with certainty, however.
Read that article and its links. Makes a person wonder really what's going
on.

Whatever, there is the school of Empirical Results. My experience has been
that the white meat of chicken and turkey benefit incontrovertibly from
brining.

JakBQuik wrote:

There's a lot of controversy over why exactly does brining work to make
juicier meat..poultry especially. There is no one answer as I understand
it. Many smart folks have opined on the subject, however:

http://www.virtualweberbullet.com/brining.html\

Good info. Here's the non-busted version of the link

http://www.virtualweberbullet.com/brining.html


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

"Reg" wrote in message
m...
JakBQuik wrote:


Good info. Here's the non-busted version of the link

Thanks, Reg.

John in Austin

Thanks, Reg.

John in Austin



Sure thing. John, as I rememeber you're a hunter down there
in the great state of TX, yes? Have you bagged anything lately?


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