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

mrt 2Where there's smoke, there's beer.

Glad everyone enjoyed the butt. I was also surprised with the bark and agree with your opinion as to what caused the bark.

Knowing that osmosis would not have much effect past the surface with such a short time in the brine is the reason I injected with salt added. Using salt and nothing else as a seasoning, we both felt that the 30% salinity was very good, although I wouldn't want to go any higher.

It will be nice for a change to be able to time the finished butt to within a half hour or so.

Tom

5/6/1511:33 AM

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