Big Jim wrote:
> "Dave Bugg" > wrote in message
> news:bpBHj.2081$fq2.125@trndny03...
>> Walt Fles wrote:
>>> I brined a pork shoulder roast overnight to prepare for smoking.
>>
>> Why?
>>
>> --
>> Dave
>> www.davebbq.com
>>
>
> Exactly my thought. The only piece of pork that may benefit from
> brining is a hunk of loin. It has little fat. I don't believe I have
> ever brined a piece of pork.

Yeah. It would have to be a real lean cut, and even then I'd probably grill
it or roast it so a long cooking wouldn't dry it out.

> I don't like starting day before yesterday to cook a piece of pork.
> I usually just open the package, sprinkle on my rub and cook.

Amen.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."