On 4/4/2016 1:21 PM, Sqwertz wrote:
> On Mon, 4 Apr 2016 10:13:39 -0500, 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.
>
> I brined a butt for Easter. The result was very much like corned
> beef. Brined in salt, allspice, pepper, long pepper, bay, mustard,
> and garlic.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> I'm using the leftovers as I would corned beef - to make Reubens
> mostly.

Nice looking photo. Thanks for the suggestion.

Sky

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