Brining and injecting a boston butt

Pork is already very fatty, I dont really see a reason to inject or brine.

Maybe someone who has done this before can shed some light on it.

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Pork is already very fatty, I dont really see a reason to inject or brine.

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My take on this exactly. The only thing I do to Boston Butts is season the outside of them if smoking them, and do so quite liberally.

If roasting one, I'll cut several deep slits in the meat, season each hole with salt and pepper then place a clove of garlic, some green onion top and parsley in each hole before searing it in a Dutch oven to brown the outside prior to placing in the oven.

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Pork is already very fatty, I dont really see a reason to inject or brine.

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I was kind of thinking the same thing but I have heard of people doing it. I was thinking the injecting might at least add another layer of flavor.

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Are you smoking it?

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Yes.

I might try injecting this weekend. I think the brine is a waste of time though. The only reason I'd inject would be to get some extra added flavor of some apple cider vinegar or something.

I. Don't inject butts but do a 24 hour dry brine.

Yep, I've always noticed a difference. Tried many different injections, etc. Used one with nitrates, similar for the brisket products, and the results were great.

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If ya gonna inject look in the seasoning for onion and garlic juice think its reese brand but not sure it sure is a good adition to your injection

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That makes no sense.

I inject only when i'm doing a cuban style pork butt. When i'm doing traditional, i mix in a vinegar solution as i'm pulling.

I never brine a pork butt.

I always inject with Tony’s lemon butter. Literally no need for BBQ sauce when it’s done.