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

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