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Started By
Message
Brining pork before smoking question
Posted on 6/14/18 at 12:51 pm
Posted on 6/14/18 at 12:51 pm
I just upgraded from my first ever smoker (a small little master built. Looked kind of like an old smokey) to a larger smoker. Upgraded to a Brinkmann. I know this still isnt top of the line, but it was a deal I couldn't pass up and it's an upgrade.
Anyway, I have cooked many different cuts of pork, but never brined them. Only thing I ever brined was chicken. So I'm coming with a few questions about my 7 1/2 pound picnic roast im using to make pulled pork.
1. Is brining the pork going to make a difference?
2. Do you use just a water/salt mix when brining?
3. How long do you brine the pork?
4. I usually put rub on the pork the night before and let it sit over night. Should the brine take the place of that, just adding my rub in the morning before I smoke it? Or should I brine, then rub and sit over night, before smoking?
I'm sure I'll have more questions, but that's all I can think of right now.
Anyway, I have cooked many different cuts of pork, but never brined them. Only thing I ever brined was chicken. So I'm coming with a few questions about my 7 1/2 pound picnic roast im using to make pulled pork.
1. Is brining the pork going to make a difference?
2. Do you use just a water/salt mix when brining?
3. How long do you brine the pork?
4. I usually put rub on the pork the night before and let it sit over night. Should the brine take the place of that, just adding my rub in the morning before I smoke it? Or should I brine, then rub and sit over night, before smoking?
I'm sure I'll have more questions, but that's all I can think of right now.
9
Posted on 6/14/18 at 1:09 pm to oOoLsUtIgErSoOo
Pork roast should have enough fat to keep the meat moist, especially when cooked low and skier. No need for a brine.
Posted on 6/14/18 at 1:41 pm to oOoLsUtIgErSoOo
I've never heard of anyone using a brine for pork. Like the poster above, there's probably a good reason for that.
Posted on 6/14/18 at 1:42 pm to oOoLsUtIgErSoOo
I use the Boston Butt when I smoke for pulled pork. I am not trying to get into the Picnic vs Butt debate. To answer your questions IMO:
1. I don't think you will hurt the roast if you brine it, give it a shot.
2. Brine it like you would brine your chickens.
3. Overnight
4. I would rinse the brine off the roast. Then apply the rub shortly before you put it on smoker.
Please share results.
1. I don't think you will hurt the roast if you brine it, give it a shot.
2. Brine it like you would brine your chickens.
3. Overnight
4. I would rinse the brine off the roast. Then apply the rub shortly before you put it on smoker.
Please share results.
Posted on 6/14/18 at 2:03 pm to oOoLsUtIgErSoOo
If you're smoking a shoulder or similar fatty cut, it won't do much of anything.
A super lean cut like a loin would probably benefit though.
A super lean cut like a loin would probably benefit though.
Posted on 6/14/18 at 2:10 pm to Centinel
I would imagine you would need to brine it for a very long time. I would be afraid that you could get super mushy meat. As others have said there is enough intramuscular fat in a Butt to worry about it being dry.
Posted on 6/14/18 at 2:31 pm to oOoLsUtIgErSoOo
quote:
1. Is brining the pork going to make a difference?
Yes. It will make it taste like ham. Brining is for lean meats. Unnecessary for fatty cuts.
This post was edited on 6/14/18 at 2:33 pm
Posted on 6/14/18 at 2:56 pm to NOFOX
quote:
Yes. It will make it taste like ham. Brining is for lean meats. Unnecessary for fatty cuts.
Why will it taste like ham?
Alton Brown - recommends a brine
Steven Raichlen - The guy has made a living on BBQ, etc. He says you can brine. LINK /
Original poster - brine your pork. Tell us if you notice a difference from your non-brined pork.
Posted on 6/14/18 at 3:17 pm to SmokedBrisket2018
quote:
Alton Brown - recommends a brine
Steven Raichlen - The guy has made a living on BBQ, etc. He says you can brine. LINK /
Alton Brown isn't a pitmaster.
Raichlen is a writer.
I don't know who's alter you are, but your advice sucks.
Posted on 6/14/18 at 3:18 pm to SmokedBrisket2018
quote:
Why will it taste like ham?
Because ham is made by soaking a pig's hind leg in saltwater and brining a picnic is soaking a pig's front leg in saltwater.
Have you ever tasted a brined pork butt?
Posted on 6/14/18 at 3:25 pm to NOFOX
quote:
Because ham is made by soaking a pig's hind leg in saltwater and brining a picnic is soaking a pig's front leg in saltwater.
You understand ham traditionally includes curing salts(sodium nitrate and sodium nitrites) with that brine, right? And ham is brined/cured anywhere from 3 days to 2 weeks.
I have never brined a pork butt. I don't know if I have ever tasted a brined pork butt. But I can tell you it won't taste like ham by sticking in a brine overnight.
Posted on 6/14/18 at 3:27 pm to oOoLsUtIgErSoOo
I’ve done both with a pork shoulder.
I didn’t notice any difference.
Pork chops, absolutely brine.
I didn’t notice any difference.
Pork chops, absolutely brine.
Posted on 6/14/18 at 3:28 pm to oOoLsUtIgErSoOo
I typically dry brine kosher salt over night about 12-24 hrs before I smoke. I then use a rub that doesn't contain salt to season a few hours before it goes on the smoker.
Posted on 6/14/18 at 3:49 pm to SmokedBrisket2018
quote:
I have never brined a pork butt. I don't know if I have ever tasted a brined pork butt. But I can tell you it won't taste like ham by sticking in a brine overnight.
So you have never tried it or tasted it, but you know the results?
I have tasted it. Brining to me gave the meat a hammy taste and adds a lot of work/time to the process. That is why competition teams inject instead of brining to get extra flavor profiles.
It didn't taste exactly like ham, just a hammy flavor and it won't ruin anything, so to OP go for it if you want to try it out, but I would just inject.
This post was edited on 6/14/18 at 4:06 pm
Posted on 6/14/18 at 3:57 pm to Centinel
quote:
but your advice sucks.
Does it suck because you don't agree with brining pork?
or that I gave the guy examples of people who brine pork?
There are post on this thread who brine. Do they suck?
I don't care if Brown isn't a pitmaster or Raichlen is an author. I simply provided original poster with known names who have brined. I would bet they have done more cooking than you though. Unless you are a chef. If you are a chef, can you comment on the ham debate?
I just answered the guys original questions.
You just told him not to do it.
Posted on 6/14/18 at 4:20 pm to SmokedBrisket2018
quote:
or that I gave the guy examples of people who brine pork?
It sucks because of the people you used to defend the idea of brining a fatty cut of pork before smoking. They are not pitmasters.
Literally no one who is serious about smoking pork shoulder brines. It's pointless.
quote:
There are post on this thread who brine. Do they suck?
They brine lean cuts of meat. Which I've already said is a good idea. I brine my loins and thick cut chops before I smoke or grill them.
quote:
I don't care if Brown isn't a pitmaster or Raichlen is an author. I simply provided original poster with known names who have brined.
Known names who do not specialize in bbq.
quote:
I would bet they have done more cooking than you though.
Cooking in a kitchen yes, smoking no. But we're talking about smoking, not cooking in the kitchen.
quote:
I just answered the guys original questions.
Your answers suck.
Posted on 6/14/18 at 4:23 pm to NOFOX
quote:
So you have never tried it or tasted it, but you know the results?
Don't know results. I would just be very surprised if brining overnight made it taste like ham.
Not familiar with competition. Do they get the product/pig with even enough time to brine? Or is injecting the only realistic method to add moisture or flavor to a large chunk of meat?
Posted on 6/14/18 at 4:31 pm to Centinel
quote:
They brine lean cuts of meat. Which I've already said is a good idea. I brine my loins and thick cut chops before I smoke or grill them.
alajones has brind his pork shoulder
Scooby dry brines and I believe he was talking about pork shoulder.
Honest question, are you a pitmaster?
Did you go to culinary school?
and, why are you so angry?
This post was edited on 6/14/18 at 4:33 pm
Posted on 6/14/18 at 4:39 pm to SmokedBrisket2018
quote:
alajones has brind his pork shoulder
And he said it did nothing. Just as I've said.
quote:
Honest question, are you a pitmaster?
What is your definition of a pitmaster? I've been smoking meat just about every weekend for 20 years, so whatever that makes me.
quote:
and, why are you so angry?
Why do you think I'm angry? I'm not. I just don't like people who have no idea what they're doing giving out bad advice to people trying to learn.
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