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Sky[_2_]

On 4/4/2016 11:10 AM, wrote:
> On Monday, April 4, 2016 at 10:13:44 AM UTC-5, 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
>>
> I've never brined a pork butt, no help there. But I do
> use a dry rub and then smoke it on the Weber. If I weren't
> firing up the grill I'd either still use a dry rub for the
> oven or do that pork butt in the crockpot. Smother it with
> kraut, caraway seed, and some apple juice.
>

Thanks for the suggestion. Usually I use a dry rub too, but this time I
opted for a wet marinate as described in my other response.

Sky

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