TO BRINE OR NOT TO BRINE?

Never brined a pork butt so I can't help you there. But would you be kind enough to share how you prepared the perfect salmon?

The brine recipe was out of the cookshack cookbook 1 1/2 cups of mortons tenderquick and 1 1/2 cups brown sugar 6 cups water. This was for 4 lbs of salmon about 1 1/2 inches thick. I let it soak for 1 hr then let it dry in front of a fan for about an hour then in to the smoker. I used 2oz of hickory wood. 200 deg for 1 1/2 hrs. The taste was superb not to salty not to smoky. I also washed the brine off after soaking.

Hey,777AMT.....I've heard it questioned about,but have never seen anyone brine a butt....IMHO it is so moist and forgiving that I can't think of any reason. If you are trying to add some internal flavors,you can inject....I suggest that you just use a good butt rub off of the forum and cook it.

Hey AMT-thanks for sharing the recipe. Surprised by the quantitiy of Tenderquick used. Most brine recipes I've seen which include Tenderquick call for just a few tablespoons. Did the tenderquick take the place of salt in your brine?
Also, good point about the butts--they don't usually run the risk of drying out and have enough natural flavor, that brining may be a waste.

Enjoy your new smoker and thanks again for sharing.

A few forum members brine their butts, but I don't think the traditional method is that way.

I'd suggest, first time out, go with the traditional. The pork butt is VERY forgiving. It does a great job taking over flavors so vinegar mops, rubs, etc. do well.

Check out the Pork Butt 101 if you haven't already.

Once you're got the basics down, you can always try a brine, but for butt, I'd recommend a marinade instead.

Let us know if you have any questions.

To nj-pony I guess the tenderquick does take place of the salt. I used an egg to check for the correct brine mixture.Ive got the pork butt in the smoker as we speak I used the cookshack rib rub I will let you know how it came out. Terry

Thanks for everyones input. The porkbutt came out perfectly. It was 5 lbs cooked at a temp of 225 deg for 11 1/2 hrs internal temp when done was 203 deg. Terry

So 777,

did you brine the butt?

Smokin' Okie

No I used cookshack ribrub. That was it.Can anyone give me an award winning bbq sauce recipe that would go good with the pulled pork? Thanks.

Howdy,777AMT....Go to the forum favorite recipes page and look for Smokin's carolina vinager sauce or Stogie's three sauces. The vinager is most traditional and doesn't mask the flavor of the good Q.

Gosh Tom, you noticed.

It's also in the Pork Butt 101 post, the one with cider & apple juice?

Enjoy.

Just Smokin'

definitely go with a vinegar based sauce. Nothing better on pork butt. Enjoy that butt Terry!!!