Re: first smoke on char-griller duo

JimnGin <jimngin@xxxxxxxxxx> wrote:

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!

Try it, and you'll find you may like it. I've done several that way
and it's a nice change of pace.

Nothing wrong with that. It's not against any laws far as I know.
Not sure why everybody is against it. True, it doesn't need it, but
it can benefit from it, especially if you're tired of the some 'ol
pork.

-sw
.

Relevant Pages

  • Brine Part 1
    ... Ready For Brine Time ... In a growing number of restaurant and home kitchens, brining is putting the juice back into pork chops and at least some taste back into factory-raised chickens. ... 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. ... "Every time we do a poultry story now," says Anderson, "we find that salt is the answer." ...
    (alt.food.barbecue)
  • Re: Making pastrami
    ... One five-pound beef plate or brisket ... Combine the brine ingredients in a pot large enough to hold the ... Put the beef in the brine and put a plate on top of it to make it ... Remove the meat from the brine and discard the liquid. ...
    (rec.food.cooking)