Re: first smoke on char-griller duo

On Mar 29, 9:33 pm, Walt Fles <wef...@xxxxxxxxxxxxx> wrote:
I brined a pork shoulder roast overnight to prepare for smoking.
I spent about 6 hours smoking with royal oak lump and some mesquite chunks.

It turned out quite good - not too salty form the brine but you could
taste it a bit. A definite smoke ring, good flavor, and a nice juicy cut
of meat.

I'm definitely happy with this purchase!

As Dave says, why brine a pork butt?! There really is no need, and
absolutely no advantage to brining that cut of meat! Save brining for
poultry and the occasional fish!

Also, 6 hours seems like a very small amount of time to smoke a pork
butt, w/o knowing how much it weighed originally. If it weighed the
usual 9-12 or more pounds, 6 hours smoking time seems like a good
start, but not much else. How did you finish it in such a short time?!
What was the internal temp? Anything less than 190F was not enough, if
making pulled pork. Did you pull it, or slice it?
Don't sweat the responses- they are just from people who have been
there, and done that! We're not giving you a hard time- we're just
trying to save you some trouble and heartache, and trying to help you
make better bbq! Nothing personal! Good luck in your future endeavors!
Hang in there, and soon, you'll be giving "newbies" the same advice
you're getting now!
.

Relevant Pages

  • Brine Part 3
    ... Terry Light: Long IMPORTANT Ed Powlowski Post About Brining: ... I tried the 42 Degree Cider Cured Pork Chops recipe but used a tenderloin instead of chops. ... I once "over" brined some wings which tasted a lot like ham but otherwise have had good success doing it. ... By soaking the meat for hours or days in a seasoned salt-water solution, cooks find that they can transform lean pork and poultry with minimal cost and effort. ...
    (alt.food.barbecue)
  • Re: Brining a pork roast
    ... How long in the brine would be best? ... A lean loin may benefit from brining, but a fatty butt has no need. ... what is usually used for pulled pork barbecue or for making sausage. ...
    (rec.food.cooking)
  • Re: BRINING
    ... Which meats react best to brining? ... may brine some pork at some pointy. ... For pork I will probably use more sage and for chicken I think ...
    (rec.food.cooking)
  • Re: How do you smoke pork Chops?
    ... Do you mean a brine to cure them? ... Meat: pork loins Processing: ... an internal temperature is reduced to 110 degrees F. ... Then place the meat in heavy plastic and allow curing for 7 days at 38F. ...
    (alt.food.barbecue)
  • Re: BBQ-ing, etc. when weather permits
    ... for competition season and testing a couple ideas. ... brine the pork. ... jacquarded the pork before brining. ... window with an exhaust port for a small commercial quality exhaust hood, ...
    (rec.food.cooking)