Hey fellas. Going to do a pork shoulder over the holidays. Question - if I dry brine the shoulder overnight (approx 1/2 tsp per pound of meat) - will an injection solution containing high amounts of sodium produce excessively salty meat? Any other tips appreciated. Thanks.
I'd do one or the other. Not both. How big a butt? If big, +6lbs, I like to cut in half to get more bark on it. I also put a pan (with a little water) under the meat on the charcoal rack to catch drippings to add back to the meat when pulled.
I can’t say what difference happens with injecting or not, but, I have never injected food. Etc. I am probably not doing it right. But, if your fire is good and controlled, I don’t think infecting matters. Again that is one un-informed opinion. look forward to learning more from those here on their answers. Maybe some cuts are different though.
Last edited by Richard Chrz; December 20, 2020, 01:06 PM.
I'd do one or the other. Not both. How big a butt? If big, +6lbs, I like to cut in half to get more bark on it. I also put a pan (with a little water) under the meat on the charcoal rack to catch drippings to add back to the meat when pulled.
It's a whole shoulder. 18 pounds before trimming it. So guessing maybe 16 when done trimming?
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I do inject but not with a salty solution. I play around a bit but olive oil and beer or apple juice is usually my liquid base. If I am making a Cuban pork butt I use orange juice. I do throw a bit of rub in sometimes, but not enough to make it salty.
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