"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.

Then don't buy the boneless butts from Costco. Not only do they remove the bone.
Most of the intra-muscular fat is gone too. My last batch turned out so dry I
had to moisten it up with some broth and rub.


Tyler