Home |
Search |
Today's Posts |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Brining question
Hello all.
I purchased a Tyson bone-in pork shoulder picnic roast (8.4 lbs) with the intention of brining it, slapping on some rub, and then slow smoking for pulled pork. I've done pulled pork a few times before and they all turned out pretty good. However, this will be my first attempt at brining anything. I just noticed on the packaging of the Tyson roast that it "contains up to an 8% solution". I'm assuming that this solution is for flavoring or preservation or both. If the solution is added for flavoring, is brining even necessary? Thanks! --------------------------------------------------------- Regards, Henry D. ---------> Anti-Spam measure in place. To reply, remove "spamfree". |
|
|||
|
|||
Brining question
Henry D wrote:
> I purchased a Tyson bone-in pork shoulder picnic roast (8.4 lbs) with > the intention of brining it, slapping on some rub, and then slow > smoking for pulled pork. I've done pulled pork a few times before and > they all turned out pretty good. However, this will be my first > attempt at brining anything. > > I just noticed on the packaging of the Tyson roast that it "contains > up to an 8% solution". I'm assuming that this solution is for > flavoring or preservation or both. If the solution is added for > flavoring, is brining even necessary? Thanks! For what reason would you consider brining your pork shoulder? To increase moisture and water carrying capacity? I'd say if your pulled pork (from butt or picnic) is turning out too dry you have a big problem, but it's with either the meat itself or your cooking technique. I'd say don't brine it at all. In contrast, these are the pork cuts that I do brine - Pork belly, for bacon - Loin, for canadian bacon - Butt, for buckboard bacon - Ham (back leg), for cured ham - Hocks Notice this is all stuff where I don't mind a 'hammy' flavor. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
|
|||
|
|||
Brining question
"Reg" > wrote in message > - Butt, for buckboard bacon Lotsa good info there. Thanks, Reg. Is buckboard bacon just slow smoked butt done like jerky? Seems real fatty to do that. Anyway...what's buckboard bacon? John in Austin |
|
|||
|
|||
Brining question
JakBQuik wrote:
> Lotsa good info there. Thanks, Reg. > > Is buckboard bacon just slow smoked butt done like jerky? Seems real fatty > to do that. Anyway...what's buckboard bacon? Bacon can be made from several different cuts. There is even a type of bacon called 'beef bacon', all though I've seen strong objections to the term Buckboard bacon is cured all the way through then smoked at around 250 F to about 150-155 F internal. It slices up nicely and is good for breakfast bacon, but it's also good in other dishes that contain bacon or pancetta. I've made ragu bolognese with it, for example. The final internal temperature for smoked bacon depends on the cut. Here's what I like. Pork belly 128 F (or just cold smoke) Boston butt 155 F Pork Loin 145 F -- Reg email: RegForte (at) (that free MS email service) (dot) com |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Brining question | General Cooking | |||
Brining Question | General Cooking | |||
Brining Question | General Cooking | |||
yet another brining question | General Cooking | |||
Another brining question | Barbecue |