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.