Pork Butt - Brine: Yes or No?

[D Jennings]

Will be doing a 7 lb butt tomorrow. However this time I'm thinking of brining first. This wiould be my first brine of a pork butt. Like to get input from those of you that have tried this method. Also if I do I'm assumming to add the rubb just before smoking.

Thanks

 

[Doug D]

Not to deter you from experimentation, but I don't think I would bother brining a butt. With as much intramuscular fat as there is in one, there's plenty to keep things moist. Injecting would actually be a better way to get flavor into the meat if that is your aim.

 

[Larry Wolfe]

I agree with Doug, not really a need to brine. I have injected a couple of times and was pretty happy with the results! That would be the way to go if you ask me.

 

[Tony Serra]

I've watched the big competitions on the Food Channel and I'm begining to see the big guys injecting butts with extra flavor. I have not done it myself, but I'm definitely leaning toward doing it someday. No brine needed.

 

[Sonny Jordan]

My last cook was not with rub, but with Sambal (chili paste) in a zip bag with the butt overnight. Then just a standard overnight smoke. You can get the Sambal stuff at Asian markets. It puts alot of flavor in the meat.

Sonny