Brine for Boston Butt
- Thread starter DivotMaker
- Start date
DivotMaker
New member
elkins20 said:
Absolutely, Bill! The brine should be chilled to start with, then the meat and brine in the fridge for the duration.
TARDISgirl
New member
Brined my first butt! Used the recipe mostly as posted: substituted smoked paprika for the cayenne, and dried onion flakes for the onion powder. Let it sit overnight, coated in mustard and used Salt Lick rub. 4oz maple and 2oz hickory.
DivotMaker
New member
Sounds like good substitutions, Michelle! Let me know how it turns out!
TARDISgirl
New member
Turned out great! I brought it in for a potluck at work, and it was declared best effort yet. It was amazingly juicy and flavorful. Add me to the list of brine converts!
DivotMaker
New member
Welcome to Club Briney-Q, Michelle! 8)
Libohunden
Member
Divot,
I am using your brine right now on 3 - 10lb butts, plus I injected them before rubbing. I woke up this morning and realized that in my haste laste night, I neglected to rinse the brine off of them. I'm hoping the salt and instacure aren't going to ruin the taste for our feast. Dadgumit!!!
I am using your brine right now on 3 - 10lb butts, plus I injected them before rubbing. I woke up this morning and realized that in my haste laste night, I neglected to rinse the brine off of them. I'm hoping the salt and instacure aren't going to ruin the taste for our feast. Dadgumit!!!
BedouinBob
New member
Hey Libohunden, if you haven't put it in the smoker yet, rinse and reapply the rub. You will be glad you did. 
Libohunden
Member
Bob, I'm already 13 hours into the smoke. Didn't realize it till I woke up this morning. I've made this mistake before but not with instacure. This is the second time I've used the instacure and not sure how it's going to effect the taste. Hopefully, it's just a little salty and that's it.
It was a pain to brine 30lbs of butt and with everything going on, I just plumb forgot to rinse. Frustrating but still hoping for acceptable results. I would hate to have to trash 30lbs of butt.
It was a pain to brine 30lbs of butt and with everything going on, I just plumb forgot to rinse. Frustrating but still hoping for acceptable results. I would hate to have to trash 30lbs of butt.
DivotMaker
New member
You should be ok, Libo, if your rub didn't have a lot of salt. At least with pulled pork, you are mixing it together with the meat that has virtually no salt, so you should be good. On something like a brisket, though.... 
Libohunden
Member
I'm keeping my fingers crossed. It's still cooking. I'm at 17 hrs and ave temp on all three butts is around 183.
I used Memphis Dust for my rub.
The last time, I brined(and rinsed), injected and rubbed - my butts turned out better than I have ever had. Incredible! I may try just injecting and rubbing next time.
I used Memphis Dust for my rub.
The last time, I brined(and rinsed), injected and rubbed - my butts turned out better than I have ever had. Incredible! I may try just injecting and rubbing next time.
DivotMaker
New member
Nothing wrong with injection & rub only - butts are great, even with just rub! I just find the brining really helps retain the moisture, and adds flavor.
Libohunden
Member
All that worrying for nothing. Turned out great. Not salty at all. I got lucky
Libohunden
Member
DivotMaker
New member
Libohunden said:
Nice! I thought you'd be OK - glad to hear it was!
DivotMaker
New member
Let me know how that goes, Bart. I've never used this brine on poultry (I use my all-purpose poultry brine instead).
Ok. I am not sure my brine was below 40 degrees when I put the shoulder in. I did use ice in the brine but I can't verify I got it cold enough. Shoulder is 9lbs. Went from the grocery store to brine within an hour. I was just so damn excited to get this hunk of meat into the brine I may have rushed it. Dammit!
Thoughts?
Thoughts?
NDKoze
Moderator
My guess is that you are OK. I usually just test it with my finger and if it is room temp or colder it is good to go. You just want to make sure that the brine isn't hot enough to start cooking the meat.
I usually use half or more ice than water and the brine cools very fast. I usually have small little pieces of ice floating that are not melting because the brine temp has cooled enough.
1. Start with 1/2 if your brine liquid in a pan with the brine ingredients.
2. Fill a vessel for the second 1/2 of brine liquid with ice. Then add water to the fill line.
3. When your brine liquid from the pan is ready, combine the hot ingredients and the ice water in your brining container, and then stir.
I usually use half or more ice than water and the brine cools very fast. I usually have small little pieces of ice floating that are not melting because the brine temp has cooled enough.
1. Start with 1/2 if your brine liquid in a pan with the brine ingredients.
2. Fill a vessel for the second 1/2 of brine liquid with ice. Then add water to the fill line.
3. When your brine liquid from the pan is ready, combine the hot ingredients and the ice water in your brining container, and then stir.
