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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I never had till the last 3-4 times I did it (after hearing the guys here talking about it). To me with the brine, i use it to infuse the flavor into the meat better. I love using like rosemary/thyme a bit of chipotle powder and LOTS of black pepper to make the brine and it just gives it a great flavor, and stays as tender and juicy beyond all belief.