I've done brine for jerky and chicken..... how about a large pork shoulder? What do you all use? :-\
No brine on butts for me. I just hit them with olive oil and rub, wrap in plastic and into the fridge for an over night rest. Hit the smoker the next day.
Mike
No brine on butts for me either. Butts have enough fat, you don't need the brine for moistness, and I don't want the hammy flavor and texture that can come from brining.
thanks guys..... no brine it is..... ;D
I have tried a few brine's as well and they don't seem to make a big difference, maybe I haven't found the right one yet? If you are after more specific flavor and moisture in the meat try injecting, that works really good. Typically I just use a light coat of brown sugar and a dry rub. let rest for an hour or so then on to the cooker.