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Brine on pork shoulder

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    Brine on pork shoulder

    Hi everyone. I am going to try another shoulder hopefully tomorrow and I want to dry brine it this time. My question is after I apply the salt what do I do to the shoulder? Do I wrap it or let it sit unwrapped in the fridge? Wrap with Saran Wrap? Thanks, Josh

    #2
    It's not a huge deal whichever you choose. Personally I wrap mine in saran wrap or place them in a plastic bowl with sealable lid.

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      #3
      Huskee, do you wrap it right away?

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        #4
        Yeah. Not that I'm right. You don't have to wrap it, it would only dry a little of the surface and help with barking it up. If I was in some rush or had no bowl or saran wrap I wouldn't feel bad about not wrapping it. I don't wrap chicken with skin.

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          #5
          I wrap right away mainly to keep pork smell out of the fridge and fridge smell out of the taste of my pork. Keep us posted on how it it's going!

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            #6
            Its resting comfortably in the fridge wrapped up since 8 last night. I really hope it doesn't turn out hammy today. I am going to Memphis dust it before it goes on with 3 pieces of apple wood added.

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              #7
              Right on! Clark! I followed the step by step instructions on smoking a pork shoulder last weekend. Like Huskee I put mine in a plastic bowl with lid (Saran wrap would work fine too) and then oiled and rubbed with Memphis Dust in same bowl before placing on smoker. I used applewood also and it turned out jam-up and jelly-tight! I did add a teaspoon of chipolte powder to the Memohis Dust recipe. Either way you won't be disappointed! The experts here were right on the money - the shoulder is very forgiving. My cooker ran anywhere from 175 to nearly 310 (due to operator error) and it still turned out wonderful even though I had to finish it up on the gasser because I ran out of lump charcoal. I was using the Publix greenwise lump coal which works great with low ash if used properly. Mine was a big learning experience but still had a happy ending. Good smoking!

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                #8
                I like the "jam-up and jelly-tight" HC. Can't wait to eat!

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                  #9
                  i don't bother brining the pork shoulder. But if i were to i would dry brine it and just loosely wrap it in foil and a tin and let it sit.

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