On Monday, April 4, 2016 at 5:13:44 AM UTC-10, 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
>
> --
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================

I wouldn't brine a pork butt. The main reason being that the butts sold these days seem to be injected with a whole crapload of water i.e., brine. Roast pork has always been pretty popular on this rock. I used to always order it from the lunch wagon parked across from the office where I used to work nearly 30 years ago. I grilled the cook several times on how they made their roast pork but I could never duplicate it. Their method was to season the butt liberally, tightly wrap in foil, and roast. As is always the case with these things, the devil is in the details and to get it right you really have to watch them as they make it. The guy got up at 4 am to make it so that wasn't gonna happen.

http://www.frolichawaii.com/stories/...-5-roast-pork/