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Boiled Peanut Brine for pork/poultry?

FM Former Member
After my last batch of boiled peanuts, it occurred to me that for years I've been wasting that nice brine after boiling peanuts. It has a great flavor after boiling raw peanuts for 12+ hours.

I think I've managed to find the one thing that hasn't been mentioned on the internet, with one exception and that result (BBQ chicken brined in boiled peanut water) on Google didn't actually have the recipe.

And I don't see anything here or on other BBQ/smoke forums.

Anyone tried or given thought to using peanut brine for butt or chicken or even ribs? I'm going to give it a try and I'll post results but I was thinking that many Asian cuisines combine peanuts and meats very well so why not my cherry-cocoa wood smoked boston butt?
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FM Former Member
quote:
Originally posted by SmokinOkie:
New one on me.

First thing I'd wonder is what is the salt % of the solution. You need to know that so you can determine if it's the only solution or you have to dilute it.


That was the first thought I had but I'll dilute the salt down or cut the brine time just as you would with a normal brine. I like to use a little apple or cherry juice when I do certain butt brines anyway so this should work hand in hand. Peanut flavor goes well with most fruits.

I am concerned about the residual peanut oil in the brine. Butt doesn't really need added fat but this is such a small amount it shouldn't matter much.

Besides, as we all already know, with the Cookshack's ability to hold temp and have no heat source for flare-ups, a smoked butt at 235-240 gives that fat plentttty of time to melt down.

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