My first smoker, a smokin-it-3 with the cart. Bought 2 months ago. What a great piece of equipment. Smoked 16.5 lbs of pork butt overnite. While there are varying opinions on brining butt, I chose to do a 3 day brine. The flavor, moisture, and bark are great. I may do a comparison study and smoke a butt without brining. Any experience and opinions on this subject are welcome.
NEW TO THE SMOKER WORLD
- Thread starter jimmybh
- Start date
UWFSAE
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Brining or marinating will definitely add a different flavor dimension to your pork. Some heritage breeds (Berkshire, Mangalitsa, etc.) are flavorful enough to stand on their own without needing enhancement beyond a good rub.
I'd recommend you also consider injection ... especially on short notice this will give you a very reasonable and flavorful alternative. To that end, using a water pan in the smoker chamber with apple juice, beer or other flavorful liquid can also enhance the moisture level of unbrined/unmarinated pork shoulder.
I'd recommend you also consider injection ... especially on short notice this will give you a very reasonable and flavorful alternative. To that end, using a water pan in the smoker chamber with apple juice, beer or other flavorful liquid can also enhance the moisture level of unbrined/unmarinated pork shoulder.
