Has anyone out their ever brined a pork -butt (shoulder)? A guy at work was telling me this is his method. I thought i would throw this out their & see what responses i got.
oldschool i never get tired of that first pic! amazing!!I never Brine Pork and get thes results:
consisteng doneness ad ...
A clean Bone pull. Juicy too; and no foiling...
Hey Bill, is that kosher salt measurement in cups? Guessing that it is.Good looking smoked pork! What brine mixture did you use for a receipe? Here is the one I use!
1 Gallon Apple cider
1/2 cup Apple cider vinegar
1 and 1/3 of Kosher Salt
4 Tablespoons onion salt
2 Tablespoons Garlic salt
2 Tablespoons of Celery salt
1 Tablespoon white pepper
1 Tablespoon of either Thyme or Rosemary
add water or Apple Cider to cover all the meat. Brine for 7 or more days depending how salty you like the meat to taste. Sound any good to you? Love cold pork sandwiches!