• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

"Renowned Mr. Brown" and enhanced meat & results


 
Status
Not open for further replies.
Rob B.

Rob B.

TVWBB Pro
For this Friday's BBQ sale, I was only able to obtain "enhanced" butts. They contain "up to 5%" of stuff, which the label says is: water, potassium lactate, dextrose, sodium phosphate, and salt. I would have rather not had to buy them, but my butcher is on vacation. So my question is, how should I modify the Renowned Mr. Brown rub so I don't end up with bad-tasting butts? It looks like I can omit the salt, but I don't know what those other ingredients amount to. Any suggestions? I need to rub them in a few hours.

Thanks. /infopop/emoticons/icon_smile.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> For this Friday's BBQ sale, I was only able to obtain "enhanced" butts. They contain "up to 5%" of stuff, which the label says is: water, potassium lactate, dextrose, sodium phosphate, and salt. <HR></BLOCKQUOTE>Better living through chemistry...?
 
Like you mentioned, I'd leave the salt out since it's basically been marinating in a brine. Anyway when it's done you can add salt if needed, right!

Dave
 
Kind of pisses you off don't it.

I now consider that if my favorite butcher shop is up to 5-10% higher the price is the same (as Wal-Mart?s packaged stuff). If a meat person is out in when I am in the Wal-Mart store I complain about it.

Not much they are going to do about it as long as most people do not realize the difference.
 
5% is very low for most enhanced product, if you go a little lower in salt in your rub you should be fine. I'm afraid it's going to get hard to find non-enhanced as time goes on.
Jim
 
Details of the cook:
-36.5 pounds (5 butts) cooked for 20 hours in the 235* range. Pulled when 2 butts read 195*.

-Yield was 21.5 pounds, which represents a 41% loss to cooking, trimming, etc. Last time was an even 50% loss.

-I didn't use ANY salt in the big batch of rub I made. Didn't use any in the sop either. In hindsight, I think half of the recommended amount would have been OK.

-The taste of the pork was very good, and I couldn't see/taste any significant difference between these "enhanced" butts and fresh pork butts. Actually, I couldn't taste any salt at all. I added some after I pulled the butts. I think the only thing the solution enhanced was the overall weight and cost. But if I'm in a pinch again in the future, I wouldn't hesitate to buy a 5% enhanced butt if that's all there was available.

BTW, had to go "mo-bile" with the WSM again. No adverse effects at all. /infopop/emoticons/icon_cool.gif
 
All any grocery stores sell around by me is all enhanced. Most state up to 10%. I do have a butcher in town. But for the cost of his meats I'm forced to buy the enhanced. It would still cost me more to get less meat thru the butcher then it would to buy a larger quantity of enhanced meat from the store.

Personally my pork shoulders always seem to come off good. So I'm not to concerned wheter or not it's enhanced.
 
Status
Not open for further replies.

 

Back
Top