On 4/4/2016 10:13 AM, Sky wrote:
> Is it worth brining a bone-in pork butt? Took out a 8-1/4# pork butt
> from the freezer this morning to thaw (purchased mid-Sept 2015 for
> $0.79/lb - vbg!) that will be roasted in the oven with a meat
> thermometer -- learned the hard way it's best to use that thermometer!
> If wet brined, I have a very large aluminum pot that will do the trick.
>
> Just curious what folks here like to do with a (brined?) pork butt when
> cooked in the oven. Favorite brining solutions? Would a dry brine with
> salt/brown sugar/spices and herbs then 'dry aged' 24-72 hours in the
> fridge be a better option? Just curious and TIA.


Well, I ended up using a wet marinade I concocted on the fly. Brown
sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
powder and cayenne pepper. And dang it all, I forgot the salt! Oh
well, I supposed that's OK since I don't usually use much salt, if any,
anywho The butt will get cooked in a disposable aluminum pan covered
with foil in a 325F oven for most of its cooking time. Foil will be
removed about the last hour of roasting. At least that's the plan ;-)
Thanks for all the suggestions.

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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