Question on a pork shoulder, odd skin..

[HCT]

My mistake sherlock, but I have to give credit where the credit is due. It was FLB that turned me on to this.

Brine:

    * 8 ounces or 3/4 cup molasses
    * 12 ounces pickling salt
    * 2 quarts bottled water
    * 6 to 8 pound Boston butt
    * ICE 


I bring the water to a boil, it seems to dissolve the salt easier. I put in the salt a cup at a time, until it is all in or it won't take any more salt. Then I add the molasses, let it cool to room temp before adding meat. I usually make it up in the morning before work, then put the butts, brine and ice (enough to bring the brine to cover the butts) in a cooler. I will also use milk jugs frozen with water to help weigh the butts down, and that way the brine does not get diluted.

After 12-24 hours ( I usually do 4 butts ~32bs and 24 hours), I remove the butts, pat dry, apply a dry rub, wrap in plastic wrap, and rest in the fridge another 12-24 hours.

[sherlock]

Thank you Sir...........................

Does the brine have to be injected or is it just a "soaK"?

[Brother Bill]

G&K
Today on the food channel Tyler Florence is slo- cooking an "Island Style " Picnic with the skin on.
Thought you might be interested!

BB 

[sherlock]

I am going to check that out myself.

Thanks BB

[HCT]

I just soaked it for about 36 hours.