Brine for Boston Butt

[DivotMaker]

Try them, Dave, then go ahead and reinvent all you like - won't hurt my feelings a bit!  Brining is just like any other prep; we all have our own preferences on spices and flavorings.  These work for me, but might not for everyone.

 

[id2nv2nj2ca]

I realized that I had this in my brined butt post, but neglected to put the recipe in the brine section.

1 gallon water
1 1/8 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne
2 tsp black pepper
1 tsp Instacure #1 pink curing salt (optional)

Put 1/3 of the water in a pan large enough to hold 1 gallon.  Add the other ingredients, and heat on medium to simmer the brine.  The idea is to melt all the salt and sugar, and help blend some of those spices into the liquid.  I usually heat for 15-20 minutes, never bringing to a boil.  Stir regularly.

Once the brine is blended, remove from heat and add the rest of the water in the form of ice cubes.  I have a large sauce pan that has 1 gallon marked on the side, so I know the level - makes this much easier.  This will immediately cool the brine.  Once all the ice melts, I place the brine in the fridge to get cold.  I don't take any chances by putting the meat in a brine that isn't below 40-degrees.  Once the brine has chilled, place the pork butt in the brine.  Let it brine for 12-13 hours.

After brining, rinse well, coat in yellow mustard and rub, and you're ready for the smoker!  I know there are some that say you should never brine a pork butt, but you'll find it to be the most moist and flavorful pulled pork you'll ever have!  Let me know if you have any improvements or variations!

I plan on brining a couple of butts tomorrow. Later this morning now that it's after 4:30am. Anyway, hate to sound like an idiot, but in the recipe for the brine, you say to use a gallon of water as the first ingredient, but to only use 1/3 of it to mix the other ingredients and heat them up. Then to make up the rest of the gallon with ice. This is confusing to me, sadly. Maybe because it's so stinking late and I need sleep.

 

[DivotMaker]

Scott, you use a gallon of water, total.  But, since you heat the ingredients, only use enough water to get them dissolved.  Adding the rest, in ice, quickly cools the brine so you can add the meat.  I have a 1 gallon mark on the pan I use, so I add ice until I hit the gallon mark!

 

[id2nv2nj2ca]

Scott, you use a gallon of water, total.  But, since you heat the ingredients, only use enough water to get them dissolved.  Adding the rest, in ice, quickly cools the brine so you can add the meat.  I have a 1 gallon mark on the pan I use, so I add ice until I hit the gallon mark!

Thank you!!

 

[jpowell]

I love brining. I can't do butts w/o it anymore
Has anyone done a cost calculation on DM's brine?  Just wondering approx how much it's costing to brine a butt as I'm getting more requests to smoke stuff for friends.

 

[jpowell]

@divotmaker Wondering if you make up a couple gallons of the brine to keep in the fridge? I love using it, but would like to make up 4-5 gallons at a time for use at a later date ... in keeping with the lazyQ theme

 

[DivotMaker]

@divotmaker Wondering if you make up a couple gallons of the brine to keep in the fridge? I love using it, but would like to make up 4-5 gallons at a time for use at a later date ... in keeping with the lazyQ theme

Jason, if I'm going to be using it in the next week or so, I will (and store it in empty gallon milk jugs).  I'm sure it would keep longer, I just need the fridge real estate, so I only do it if I have more brining in store!

 

[jpowell]

Cool. I have tons of extra fridge space

 

[PigPen68]

I usually use this brine for one pack of the Costco deboned pork butts with great success. I am wondering if I do two packs would I just double all the ingredients including the water while keeping the brine time at 12 hrs.  I attached a photo of one pack in the brine

 

[Pork Belly]

If you double the amount of meat you have to double the other ingredients. The amount of time never changes.

 

[PigPen68]

Pork Belly

Thanks for the help I figured that was the case but I wanted to check before I had 30+ lbs. of meat in the brine

 

[jpowell]

So it seems 1 gallon is ok for 2 10lb butts, but would 1 gal still work ok for 3 butts provided all three are submerged? Just wondering at what point there are not enough ingredients in the brine to be absorbed well. I'm getting ready to do 12 butts and pondering how much brine I need to make

 

[tpcdelisle]

Well Tony, it’s my turn to try this brine of yours. It sure smells good.  I’ll get it in the smoker at about 4-5am for tomorrow night’s feast. Like many others, I’ve brined lots of birds but never a pork butt.  I’m looking forward to it and I’ll let you know how it comes out. Thanks for the recipe.