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I have tried alton's pork butt brine but find that the family prefers the chris lilly recipe for pulled shoulder.:thumb: Looking forward to your conclusions. Alton brown is a character, isn't he

I loved it that on this episode he made a smoker out of an old army surplus wooden box Never thought about using it as a slather Pork butt has so much fat and connective tissue, so i don't bother with a brine

It just adds more time

I get the butts done, then wrap in foil and stuff in a beer cooler to stay warm until ready to pull I have found the resting period really made a big difference. I use alton brown's recipe for both brine and rub I go a little lighter on the salt in the brine and have used molasses, sorghum and even dark brown sugar

Sometimes i even inject the brine into the pork butt as well if i don't have overnight to let it soak. Just curious, how well can a pork brine work I've brined a shoulder according to alton brown's recipe a couple of times and was happy with the results People also commonly brine chops.

I am about to smoke my first shoulder, and i see a lot of people brine their shoulders, picnics etc

Have never tasted brined pulled pork, any thoughts I watched alton brown build a smoker using clay planting pots, about 20 in diameter yesterday on good eats I thought i had a list of everything to buy today and i constructed it according to the way i thought he said On the bottom of the smoker sits the hotplate

Directly on top is the metal pan with the wood chunks. I have done an alton brown brine on a pork shoulder once, and it was excellent It was a lot of prep work so i have only done it once, but would do it again if i had the time. I brine meats that are naturally lean, chicken, turkey,wild game

Brining adds salt water to the natural juices, diluting the flavor , and leaving residual cooking juices way too salty to be used later

I've never brined a boston butt, and have never had a dry one Btw, alton brown is an entertainer. Once the brine has cooled to 40 degrees f, or under, add the meat and keep in a cold place that will keep the temperature under 40 degrees for 8 to 48 hours This will be enough brine for (2) chickens, (1) turkey, (1) pork butt or about (1) tenderloin

For chickens it is best to skin and cut into quarters. I've used molasses before in a brine solution for pork butts ala alton brown

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