Pork Butt Brine Gone Bad?


 
B

Boo Dempsey

New member
I smoked my first pork butt yesterday on my WSM and it turned out pretty good, considering. I decided to brine the butt overnight using a recipe from Myron Mixon's book. When I pulled the butt from the frig the next morning, most of the submerged meat had turned a grayish color and was considerably tougher. Being this is the first butt I've brined, and didn't know what to expect but I sincerely doubt this is what you're looking for in the process. Would love the hear some feedback.

Thanks!
 
Since this was my first attempt, I don't know. I could tell the meat affected by the brine (the grayish, hardened meat) was not as tender after an 8 hour smoke. This lead me to believe my brine process didn't go well and my post here.
 
I have only brined a couple of times. So, my experience is low. However, I used this brine twice. Both times it turned the meat a gray'ish color in a few places. I assumed it was the acid in the vinegar that did that. I did not notice any issues with flavor or texture after cooking. My guess is that this is normal.
 
Darren C. said:
I have only brined a couple of times. So, my experience is low. However, I used this brine twice. Both times it turned the meat a gray'ish color in a few places. I assumed it was the acid in the vinegar that did that. I did not notice any issues with flavor or texture after cooking. My guess is that this is normal.
Click to expand...

That's exactly what I used.
 
Out of curiosity, is it common for everyone else to brine a pork butt? The only time I tried it a long time ago, I didn't have any negative results, per se, but I certainly didn't think it was necessary? I typically will inject but often I don't even do that. I put on a good rub, and then I inject with a solution that varies depending on my audience, and then I season once it's pulled. It tends to work quite well...
 
I nearly always brine a pork butt. I use salt water and add some Molases and/or rub in the brine. I've never had it come out grey -- only pinkish ( I guess). ....but I don't use vinegar.
 
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I appreciate all the feedback. I've decided that I'm gonna pass on the whole brine thing, especially on pork butts. :) Think I'll just stick to rubs and maybe some injections.
 
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