Brining/injecting a butt?

[Richard Diaz]

Can you guys shed some light on brining and/or injecting a butt?

I've always just rubbed it, let it sit over night and throw on the grill.

 

[MKEvenson]

Since butt is pretty moist and flavorful on it's own..... I did do both, I brined with the standard brine, salt , water,sugar and injected with Kosmos pork inj. Well the meat is in the freezer waiting for the next pot of beans, I won't add any salt to the beans. So bottom line is be careful with the salt. Overall I think one or the other or none.

Mark

 

[Bob Sample]

IMO I have never seen the point to brining a butt since they are usually nice and moist anyways. I have injected them but think it's more trouble than its worth. If you want to get more of an apple taste or rub taste to your meat just add whatever you want when you pull it and mix it in good.

 

[Morrey Thomas]

Richard,

Lots of competition cookers inject due to timing constraints. Some event organizers provide butts to the cook teams, and usually very shortly before they need to be on the pit. This timing issue forces injections to be used instead of brining.

I have tried both methods, and feel they each offer their own advantages.

Injections are quick and can offer ways to get flavors deeply into the muscle tissue.

Brining gives good tenderness and better moisture retention, however, butts are very naturally moist anyway.

Experiment by doing one of each and cooking side by side on the WSM. See what works for you, and which flavor and texture profiles you like best.

 

[Mike Freel]

I apply a rub and also inject a mix of apple juice containing a little of the rub. I then wrap in plastic wrap and leave it in the fridge over night.

Mike