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Discussion in 'General Discussion' started by junkyarddawg, Dec 27, 2013.
Thanks for any advice.
I only brine the leaner cuts of pork.
I honestly have never tried it. Kind of, "gilding the Lily ", Butts are so moist and tender that I never saw a need. If it is large, 7-8Lb, cut it in half and try both methods...JJ
Never have done that.Curious for some responses.I have start red to go in the other direction lately. Less is more. Am open to anything though.
I have not done a lot of pork butts and have never brined one. I have injected and got great results. ChefJimmyJ posted a great idea above though.