Brining Pork Butt

[scratchline]

I'm planning to smoke a pork butt tomorrow. I've never done this before and appreciate all the tips I've picked up here on eGullet. Just wondering what the consensus is on brining the butt overnight before smoking? I thought since it's going to be on the grill for so long, it might keep it from drying out, but maybe you WANT it to dry out and melt all the fat along the way? What do folks think? Thanks in advance.

Mike

[chefdg]

Brining always precedes smoking.

[snowangel]

Be sure and check out Dave the Cooks ECI course on Brining.

This is a good thread on smoking butt -- Behold My Butt.

And, don't forget Klink's class on Smoking Meat at Home.

[scratchline]

Okay, brining has commenced. I bought a boned pork shoulder and since it looks butterflied, I assume I should truss it up before I put it on the grill. Was thinking of wrapping some fresh rosemary branches in the inside for flavor. I've read the source material and hope I'll be enjoying porcine success late tomorrow. Thanks all.

Mike

[mark922]

Just wondering what the consensus is on brining the butt overnight before smoking? I thought since it's going to be on the grill for so long, it might keep it from drying out, but maybe you WANT it to dry out and melt all the fat along the way? What do folks think? Thanks in advance.

Mike

I've never once brined a butt before smoking it and I've never felt the final product suffered in any way. My butts always come out pull-apart tneder and juicy. I just put on the rub the night before smoking and wrap tightly in plastic wrap.

But that's just my experience. Your mileage may vary.

[jpdchef]

another vote for mark992's way---and I've cooked many.