Brine for Boston Butt

[billvaron]

Verdict is in.  Shoulder was AWESOME!  Thanks for all the info on this forum.  It's proving to be a most invaluable tool.

My 9lb shoulder went almost 14 hours.  I was 235 for most of the cook.  250 for the last few hours.  I would have loved to let it rest for longer but our patience ran out.  I was trying to have it ready by halftime of the MSU/Iowa game. 

 

[SconnieQ]

Nothing like impressing your friends and family with some great food from the SI during halftime!

 

[NDKoze]

I'm not seeing any pics? 

 

[DivotMaker]

Glad to hear you and your guests are still with us, Bill!

 

[nvw-ssv]

Anyone store DM's brine in freezer bag (in fridge) for multiple smokes in consecutive days?  How long is too long to keep in the fridge?   

Also, is anyone else experiencing reduced times for smoking boston butts after using DM's brine?  I've been averaging 1.8-2 hrs/lb. before I started using DM's brine  ...... but after using DM's brine, I'm closer to 1.2 hrs/lb.  - - - Is this common?  Just trying to nail down my "start-smoking" times.

PEOPLE LOVE these boston butts with DM's brine, btw.      "best I've ever had,"  is coming in regularly
(paired with Weber Honey Garlic rub, good buy at Sam's Club)

 

[DivotMaker]

Thanks for the kind words, Jody! 

You never want to re-use brine...always start with a fresh batch.  If you're mixing up a double batch, you can store the unused portion for a long time; really nothing in it that will go "bad" in the fridge. 

Brining can reduce smoke time as much as 30%, so your times are not uncommon.  I rarely go over 1.2 - 1.5 hour/lb.  Haven't tried the Weber rub, though, but will!

 

[nvw-ssv]

Tony,  that brine is out of this world.  I've read your bold claim to others that, once you brine you won't ever NOT brine.......yep - that is CORRECT.  No more butts without brine for me. 

I was speaking about making a gallon of brine and splitting it into two halves, to keep in the fridge for future projects.  With a ziplock bag of water to weigh down the butt, I'm finding that a half gallon works perfectly to cover a butt (8lbs up to 11.5 lbs.).  Yeah, I have it stirred and mixed well to distribute the brine's goodies to each ziplock bag equally.....put simply--- this S**** works. 

 

[DivotMaker]

So glad to hear you like the brine, Jody!! ;D

 

[kz0m]

Just pulled a 9 lb pork shoulder after brining for the first time.  I'll be doing this all the time now!  This is the juiciest shoulder I have done so far.  I kept in the bribe for 8 hours, rinsed, put mustard and a maple dry rub and smoked with sugar maple...outstanding!  I just purchased a Weston vacuum sealer so everything is vacuum sealed and in the freezer, it won't stay the very long though ;-).  Also finished 3 chickens smoked with cherry/hickory mix, also brined the birds, also very juicy with very little moisture draining out during the smoke.  Thanks again for all the information on this forum!

 

[DivotMaker]

Good deal, Carl!  I put off learning to brine for the longest time, but sure am glad I overcame my fear and got into it!  Makes a big difference on so many meats!

 

[jpowell]

After brining how long are you letting it sit in fridge with the dry rub in place before tossing in the smoker?  Sounds like maybe just brine, rinse, apply rub, toss in smoker?

 

[DivotMaker]

Jason, I do just what you described... Rinse, pat dry, mustard, rub, smoke!  I don't see any reason to let rub sit on the meat overnight, as the spices are in the brine!  The rub just makes great bark.

 

[jpowell]

Jason, I do just what you described... Rinse, pat dry, mustard, rub, smoke!  I don't see any reason to let rub sit on the meat overnight, as the spices are in the brine!  The rub just makes great bark.

10-4! I went to mix up a batch of brine just now and I've only got 3/4 cup kosher salt. Grr! Off to the store in the morning.  [edit: learned you can sub table salt for kosher just changing the volume ratio]
10-12hr brine soak is still the sweet spot correct?

 

[Perkolater]

Just a side question Tony-
-where's the best place to source the curing (pink) salt?

BTW-thanks for the recipe!

 

[Libohunden]

Dave

Just look for one of those restaurant supply stores. Or, not sure if y'all have any in Lufkin but you can also order it on Amazon.

 

[Perkolater]

Actually have one up the street from work so I'll take a look.

 

[DivotMaker]

Dave, if you order a small bag of Instacure #1 on Amazon, it'll last you forever!  Hopefully, your restaurant supply place will have it.  You can also check with a local butcher; many of them will sell or give you a small bag.

 

[Perkolater]

Tony,
Do you use your same brine recipe on all cuts (like whole pork loins) or do you tweak it?

Thanks for all the guidance!

 

[DivotMaker]

Tony,
Do you use your same brine recipe on all cuts (like whole pork loins) or do you tweak it?

Thanks for all the guidance!

Dave, I use this brine on butts and brisket, but use the following on pork loin and poultry:

Pork Loin Brine

All-Purpose Poultry Brine

And, Thank You for the kind comments!

 

[Perkolater]

Good info...I enjoy experimenting like everyone else but no need to reinvent the wheel especially when your new to this 'brine' stuff