Brine for Colin

[Rick Soliman]

I guess this really isnt the AB Brine. But similar.

I used.
- 2 quarts cold water
- 3/4 cup molassas
- 12oz Pickleing Salt
- 1 Cup Cider Vineger
I wisked the whole mixture for 30 seconds in the cooler and placed butt in with the fat cap up. Then left it in refer for 8-12 hours

 

[Colin B.]

Thanks for posting. How does the amount of sugar in the molassas and the rub affect the "Bark"? It seems like a lot of sugar.

 

[Rick Soliman]

I was suprised there seemed to be no more bark as opposed to when I dont inject the meat. It was very moist, after i tore the bark back you could just see the juices. I liked it and would do it again. Also I did not rise the meat after I took it out of the cooler.