I remember a while back seeing Alton Brown brine his Butt before
smoking it.

Has anyone out there done this? Is it worth the extra step? I'm
thinking that the butt doesn't need much help with keeping moist, but
perhaps the brine would help season the meat.Rubs seem to just flavor
the bark. mmmm bark.

But then again it might be just as easy to season the meat after it is
pulled instead of spending the extra day brining.

wrote:

Has anyone out there done this? Is it worth the extra step?

I wouldn't spend the time or effort.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On 22 Aug 2005 19:58:15 -0700, wrote:

I remember a while back seeing Alton Brown brine his Butt before
smoking it.

Has anyone out there done this? Is it worth the extra step?

I've done it. Even with supermarket, factory grown, all too lean pork
butt, I can't really see a difference in either flavor or moisture.
When I cook butt the one thing that I make sure of is that bark is
well pulled and mixed with the rest. I also use smaller butt portions
so there is a higher surface area of bark-per-pound, so that might
make a difference.

Clay=-
--
Standard Disclaimer:
My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2005

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth

On 23-Aug-2005, "Dave Bugg" wrote:

wrote:

Has anyone out there done this? Is it worth the extra step?

I wouldn't spend the time or effort.

--
Dave

I wouldn't either, because the butts I cook don't need any improvement. If
they were somewhat better, I wouldn't care. Now chicken and turkeys are
another matter entirely.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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