Brining Pork Butt
"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> Mark Reichert wrote:
>
> > Seems to be a case of upping the moisture content to make sure the all
> > too lean modern pork is still moist at the end, as well as getting
> > some seasoning into the interior cells of the meat.
>
> That's Alton's reasoning, but the reality for shoulders, picnics and butts
> is that they are usually not that lean. Unless, of course, you have a
> maniacally enthusiastic butcher that hates fat. It's just not necessary to
> brine.
>
Ditto to Dave. I've never had a butt turn out dry. There's plenty of fat
in a Boston butt to keep the meat moist without brining.
Jack Curry
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