Griff
Master Chef
AB's "Q" episode was on tonight. Putting aside the funky clay pot electric hot plate smoker, he brined his pork butt before rubbing and smoking. Anybody around here ever brine butts before smoking?
Griff
Griff
Hey, I've got the haircut and the glasses.Captain Morgan said:oh my my! Did Finney just disagree with his idol, Alton?
kickassbbq said:The Fin Man,
Tell you what. Brine a Butt for about 36 hours and smoke it along with a Butt not brined. Let your family and friends blind taste test them.
Brining is a pain in the arsh, but I will guarantee you there is a MAJOR difference!!!!!
Smoke On!!!!
ed
kickassbbq said:I agree. I did say that brining was a pain in the arsh. But, there is a BIG difference between injecting and brining. Again, you have to try both and decide.
Difference??? Go to: http://www.kickassbbq.com/brine_recipe.htm
That will give you an idea as to what happens when you brine.
And, if there is not a differrence, why do people swear on brining chicken and fish? Same with meat.
I do not brine my Butts all the time. Too much trouble, but when I do, there is a really big difference.
Smoke On!!!!
Ed
ZBQ said:I know this is not "brining" but thought I would share.
I have done side by side tests with injection and not.
I used Dr. BBQ's Big Pig Injection and let stand over night. Smoked the next day, foiled at 165* and took both to 206*.
The one with the injection was MUCH tastier!! Added a couple of layers of flavor. Poured the jucies out of the foil, defatted and added some of it to the meat after it was pulled.
Wife said, "Inject all of your butts from now on!"
Budd's at work said "Best batch yet!" (they are my Q critics)