Reply to "Mr.T's "Easy Brined Pork Butt" in Amerique 066 w/pics"

pagsMember

OK. I made the brine with equal parts water and apple/pineapple juice. I injected 2 butts with the brine mixture before adding the salt. I added 1 cup Kosher salt/gallon of liquid and then brined both pork butts for 20 hours. Froze one and just threw the other into the smoker at 300*. I did sprinkle it with Williams Rib Tickler Rub. The more bark the better.

At the same time yesterday, I threw 3 thick Pork Loin Porterhouse steaks (bone in) into the brine for 6 hours. Also, sprinkled them with WRTR and threw them onto the grill for last night's dinner. They turned out great. Moist, flavorfully sweet, nice pork taste, excellent grill marks. My daughter said, "Those were the best pork chops ever."

When I went back to Raley's to get the juices and other items yesterday, I saw bone-in pork butts on sale for $ .99/lb. Bought 2 more and found room in the freezer. Boneless was still $1.09/lb.

Pulled pork sandwiches tonight for dinner on Kaiser Rolls. Cole slaw, mac and cheese.

5/5/1512:47 PM

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