Quote:
Originally Posted by Stevez
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
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The texture and saltiness are different from brining. You'll notice it on any meat you brine. I think it becomes "stringier" with brining.