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!
================================

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.

On 4/4/2016 11:13 AM, 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
>

Brining makes sense for lean meat, not so much for a butt. I just put a
rub and roast until tender, or pullable cooked in the smoker.

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.
>
>Sky

I'm going to do this one probably this week I see no need to shred it
or make it spicy if you don't care for spicy.
http://www.foodnetwork.com/recipes/r...dded-pork.html
Janet US

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 season, put it in my covered Dutch oven with half a bottle of beer
and slow roast/braise in a very slow oven @ 250-300F.


--

sf

On 4/4/2016 12:25 PM, Sqwertz wrote:
> The wet brine only takes 5 days.
>
> -sw

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On 4/4/2016 12:21 PM, Sqwertz wrote:
> I brined a butt for Easter.

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On 4/4/2016 10:13 AM, 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.


Well, I ended up using a wet marinade I concocted on the fly. Brown
sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
powder and cayenne pepper. And dang it all, I forgot the salt! Oh
well, I supposed that's OK since I don't usually use much salt, if any,
anywho The butt will get cooked in a disposable aluminum pan covered
with foil in a 325F oven for most of its cooking time. Foil will be
removed about the last hour of roasting. At least that's the plan ;-)
Thanks for all the suggestions.

Sky

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

On 4/4/2016 2:40 PM, Janet B 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.
>>
>> Sky
>
> I'm going to do this one probably this week I see no need to shred it
> or make it spicy if you don't care for spicy.
> http://www.foodnetwork.com/recipes/r...dded-pork.html
> Janet US
>

A lot of her recipes are very good. Thanks for the link, although I
used a wet marinade that I concocted and described in another followup.

Sky

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

On 4/4/2016 1:31 PM, Ed Pawlowski wrote:
> On 4/4/2016 11:13 AM, 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
>>
>
> Brining makes sense for lean meat, not so much for a butt. I just put a
> rub and roast until tender, or pullable cooked in the smoker.

I ended up with a wet marinade of my own making, as described in another
followup.

Sky

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

On 4/4/2016 1:25 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.
>
> Oh, and if you plan on dry brine/cure (using a sodium
> nitrite-containing rub), it will retain a lot more of it's flavor but
> would take 10-14 days for the cure to work its way through a whole
> pork butt. The wet brine only takes 5 days.
>

Good to know - thanks.

Sky

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

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

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

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

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

On 4/6/2016 5:50 AM, Sky wrote:

>
> Well, I ended up using a wet marinade I concocted on the fly. Brown
> sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
> powder and cayenne pepper. And dang it all, I forgot the salt! Oh
> well, I supposed that's OK since I don't usually use much salt, if any,
> anywho The butt will get cooked in a disposable aluminum pan covered
> with foil in a 325F oven for most of its cooking time. Foil will be
> removed about the last hour of roasting. At least that's the plan ;-)
> Thanks for all the suggestions.
>
> Sky

Have you tried injecting that mix? It sounds very good.

On 4/6/2016 10:53 AM, Ed Pawlowski wrote:
> On 4/6/2016 5:50 AM, Sky wrote:
>
>>
>> Well, I ended up using a wet marinade I concocted on the fly. Brown
>> sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
>> powder and cayenne pepper. And dang it all, I forgot the salt! Oh
>> well, I supposed that's OK since I don't usually use much salt, if any,
>> anywho The butt will get cooked in a disposable aluminum pan covered
>> with foil in a 325F oven for most of its cooking time. Foil will be
>> removed about the last hour of roasting. At least that's the plan ;-)
>> Thanks for all the suggestions.
>
> Have you tried injecting that mix? It sounds very good.
>

Dang, I didn't think of 'injecting' the beast with the marinade <G>! But
then again, I don't have the 'equipment' to do such and have never done
so over my decades of cooking <G>. Now I'll have to check out some
stores (Big Lots &/or Tuesday Morning, etc. [amazon?]) to find such a
dedicated kitchen tool.

As it is, this critter is currently 'soaking' in its dedicated
zipper-lock bag in the fridge and will get rotated so it's evenly and
thoroughly soaked with the marinade ;> Hopefully, it'll turn out tasty
after it gets a low-&-slow roast in a 300-325F oven - or something like
that ! There's nothing like experimentation, eh! Since I'm the only
diner, there'll be a plethora of left-overs, so that's another chapter
for future discussion <G>.

Sky

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

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/

On 4/7/2016 12:33 PM, dsi1 wrote:
> 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.
>
> 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/


Thanks for sharing the link. The pork butt I purchased was not injected
with any 'solution.' I avoid meats with any 'solutions' because I do
not believe in paying extra (premium) prices for what's basically
injected water. A lot of the time, that solution can equal nearly 12%
of the product's weight, so it just doesn't make sense to pay something
anywhere from $0.79 to $2.19 (and more) per pound for that water!

The pork butt that's been marinating in the brown sugar, orange juice,
worcestershire sauce, garlic powder and cayenne pepper will get
braised/roasted today and this evening. I forgot to add the salt to the
marinade, but oh well <grin>. So, I'll find out how successful it turns
out or not ;-)

Dang, I just now thought of this - perhaps instead of using
worcestershire sauce, maybe it might've been better to use soy sauce.
Live-n-learn, eh!

Sky

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

"Sky" > wrote in message
...

> The pork butt that's been marinating in the brown sugar, orange juice,
> worcestershire sauce, garlic powder and cayenne pepper will get
> braised/roasted today and this evening. I forgot to add the salt to the
> marinade, but oh well <grin>. So, I'll find out how successful it turns
> out or not ;-)
>
> Dang, I just now thought of this - perhaps instead of using worcestershire
> sauce, maybe it might've been better to use soy sauce. Live-n-learn, eh!
>
> Sky

I bet it turns out good.

Cheri

On Friday, April 8, 2016 at 3:44:51 AM UTC-10, Sky wrote:
> On 4/7/2016 12:33 PM, dsi1 wrote:
> > 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.
> >
> > 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/
>
>
> Thanks for sharing the link. The pork butt I purchased was not injected
> with any 'solution.' I avoid meats with any 'solutions' because I do
> not believe in paying extra (premium) prices for what's basically
> injected water. A lot of the time, that solution can equal nearly 12%
> of the product's weight, so it just doesn't make sense to pay something
> anywhere from $0.79 to $2.19 (and more) per pound for that water!
>
> The pork butt that's been marinating in the brown sugar, orange juice,
> worcestershire sauce, garlic powder and cayenne pepper will get
> braised/roasted today and this evening. I forgot to add the salt to the
> marinade, but oh well <grin>. So, I'll find out how successful it turns
> out or not ;-)
>
> Dang, I just now thought of this - perhaps instead of using
> worcestershire sauce, maybe it might've been better to use soy sauce.
> Live-n-learn, eh!
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================

I don't like paying for salty water either but the pork I've bought doesn't say anything about being injected. Mostly, I been surprised a couple of times when the dutch oven that I cook the pork in magically has a lot of juice in it. It doesn't turn out bad or anything though.

Sometimes I'll shred the pork and add some shoyu and a little sugar to the juice - maybe even a little liquid smoke and add that to the shredded pork. Sometimes I'll make gravy. I never really know how I'm going to finish the pork.