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Brine Boston Butt or not

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  • markw
    Club Member
    • Mar 2016
    • 5
    • Olive Branch, MS
    • Trager Jr.
      Trager Dual Probe Digital Thermometer
      Thermopop digital thermometer

    Brine Boston Butt or not

    I am getting ready to smoke a BB tomorrow night. I plan on putting it on around midnight and pull off around noon. I'll be wrapping it up and putting it in a faux Cambro so that I can take it to fishing camp in AR. for dinner Friday night. I was planning on taking it out and pulling it there but that may not be until 5:00 - 6:00 PM Saturday. I'll be leaving from the Memphis area (Olive Branch, MS) around 3:00. Will it hurt for it to be in the faux Cambro that long? My next question is about prep. I made up some MMD (living in the Memphis area how could I not try it) and I'm looking forward to trying it for the first time. My question is about dry brining. Would it be worthwhile to to dry brine in refrigerator for 12 - 24 hours before applying the MMD? Saw where MH in his post about pulled pork said don't bother with brining a butt but I've seen other posts that do. Someone please give me some direction to go. THANKS!!! Love this site!!!!
    I forgot to mention that I am smoking it on a Treager Jr.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9726
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Thermoworks Thermapen w/ Back light (gift)
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      B & B and Kingsford Charcoal
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    #2
    I always prefer to brine mine. I am applying the salt and seasonings to 54 pounds tomorrow to cook Saturday night.

    Comment


    • markw
      markw commented
      Editing a comment
      That's a lot of meat! Thanks for the feed back. I'm leaning towards doing the dry brine. I may do it before I go to bed tonight, that way it has nearly 24 hours to brine.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      markw I cook so many butts I got tired of mixing a rub so I use a commercial rub that has salt. It does well applied a couple days in advance. No sugar so I sweeten them a little before I put them in the pit.
  • Dr ROK
    Charter Member
    • Dec 2014
    • 1350
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
      Yoder 640 on Husker themed comp cart
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      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #3
    If you are using a rub that does not contain salt, I'd dry brine for sure. If you are using a rub with salt, I'd add that to the meat and let it set overnight in the fridge.

    Comment

  • Butterman
    Club Member
    • Aug 2015
    • 112
    • REC TEC Mini WeberGenesis Silver B Maverick ET-732 ThermoPop (Red) Thermapen Mk4 (Green) Grill Grates (for my Weber) .

    #4
    I know it's morning but +1 on the dry brine.

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 14980
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      #5
      Where did you read about Mh not dry brining a butt? I think there may be some out of context miscommunication there. Always dry brine your meat, especially so with larger thicker hunks like butts. Salt is the main flavioing agent and it helps with moisture, and it needs time to migrate deep into the meat. 12-24hrs is perfect! 48hrs is also perfect!

      Also, 3 hrs in a faux cambro is perfect! As long as you preheat the cooler and insulate all the space inside with towels. I like to use HOT water from the bathtub in my cooler for several min then drain and add the meat & towels.

      Comment

      • markw
        Club Member
        • Mar 2016
        • 5
        • Olive Branch, MS
        • Trager Jr.
          Trager Dual Probe Digital Thermometer
          Thermopop digital thermometer

        #6
        Thanks for all the feed back it is very helpful!!! I did dry brine it, however I did not get a chance to do it until 7:00 this morning, I am going to start cooking at around midnight. How long before cooking starts should you apply the rub?

        Comment

        • markw
          Club Member
          • Mar 2016
          • 5
          • Olive Branch, MS
          • Trager Jr.
            Trager Dual Probe Digital Thermometer
            Thermopop digital thermometer

          #7
          Hey Huskee, I think I got the idea about the brine from the article "PERFECT PULLED PORK RECIPE". In it there is heading that says "Skip the Marinade, Injections and Brines" however I think after rereading it that he was talking about wet brining because he goes on to say in the same section that "dry brining works and if you get salt down a day in advance it will penetrate some". I will have about 17 hours of brining on mine. I'm using MMD for a rub. How long before starting the smoker should I apply the rub. THANKS!!!!

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9726
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #8
            Mine are loaded for Saturday night.
            Attached Files

            Comment

            • boftx
              Founding Member
              • Jul 2014
              • 911
              • Las Vegas, NV
              • CharGriller Pro COS
                Oklahoma Joe COS
                Maverick 732 thermometer
                Red Thermapen
                Favorite beer: Scotch

                I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

              #9
              Probably late news, but it never hurts to dry brine. I, too, use a commercial rub now. I swear the one I use was copied from the recipes we post here. It is essentially identical to the one I posted a long time ago. Nothing wrong with 3 - 5 hours in the faux camber, either.

              Comment

              • Strat50
                Former Member
                • Nov 2014
                • 513
                • Houston, Alaska

                #10
                I both wet and dry brine, depending on what I want. For pork, I love a vinegar based wet brine, sometimes. I also love just a good layer of salt and a day in the fridge too. The vinegar based brine gives very complex flavors that are just sublime, but it takes and extra 12 hours, even when you inject, for what I'm looking for. You won't taste the vinegar either, by the way, unless you want to.

                No matter how you slice it, use what works for your given situation and objective.

                Comment

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