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Originally Posted by Scothew
Cooked a couple of butts for a friends lake party. Turned out great. 11hrs on the smoker after a 24hr soak in the brine.
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Scott, I've never brined pork butts because they seem to be juicy enough with all of the fat content and the low/slow method. How much of a difference have you noticed when you brine them? I did 2 butts this weekend and a brisket via the overnight method and they were a massive hit for my family reunion. BTW, I use a Weber Smokey Mountain smoker. Thanks. Steve