On 4/4/2016 1:31 PM, Ed Pawlowski wrote:
> On 4/4/2016 11:13 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.
>>
>> Sky
>>
>
> Brining makes sense for lean meat, not so much for a butt. I just put a
> rub and roast until tender, or pullable cooked in the smoker.

I ended up with a wet marinade of my own making, as described in another
followup.

Sky

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