Pork butt

Discussion in 'Pork' started by kmack918, Jul 13, 2013.

  1. The bark on my pork butt had plenty of flavor (smoke and seasoning)! But the inside lacked flavor. What can I do to change that?
     
  2. flash

    flash Smoking Guru OTBS Member

    You may try injecting it. Some use Sour Orange, mojo crillio or something I want to try, Teriyaki.
     
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  4. I like to brine a pork butt prior to rubbing and smoking it. 
     
  5. Sorry didn't mean to reply to you here. I'm soooo computer/I-phone illiterate. But since I am here, I do brine my pork butt before I rub and smoke it. What I do is, brine in bottled water(spring) with molasses, and pickling salt for about 24 hours before I apply rub.
    I have, and still do, ask what can I do to make it better. A buddy of mine who, when he has 'get togethers' tells me not to change a thing. He is one who goes out and gets pulled pork from a local 'smoke- house' we have nearby.
    Try it out, but don't use too much salt. First time I did it, it was way too salty - the whole way through.
    Recipe calls for:
    8 ounces molasses (I used 3/4 cup)
    12 ozs. pickling salt (I used 1.5 cups) - pretty salty this way (you could cut back some - up to you though on how salty you want it)
    2 quarts bottled water (again I used 8 cups)
    This works good for brine with a 6 to 8 lb. butt.
    P.S. this has some of the salt cut back already
    I guess you can use whatever rub you got with this.
    I'm not going to take credit for brine, found it on Internet
    Good luck!!🐖
     

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