To add to Smokin's 101 post on brine,should we be brining pork butts?
We have discussed how brining might benefit super lean chicken and turkey breasts.
We have talked about how the modern day pork loins are bred to super leanness and brining might be the only thing to save them.
Should we be brining pork butts and shoulders,which we used to think were really fatty?
We know that many MIM cooks inject their pork very heavily for taste and moistness.
The thought is that these lean bred hogs over the last 10 to 12 years may be producing a too lean butt.
What do you think?
We were fortunate to have buttrub.com's Robert Worsley do the team prep and cooking techniques for pork at Lakeland.[Bad Byron sat next to me and helped]
Buttrub.com was the winner of the American Royal Invitational this year,the top winning teams in the country.
After all the prep work ,they presented brined and unbrined butts for us to sample liberally and question extensively.
They brine all their poultry and pork entries.
What do you think?
Byron was gracious enough to share the teams brine recipe and if anyone is interested I will post it later.
Well I'll get outta here before someone accuses me of a Smokin' Okie post.
