To Brine or not to brine...that is the question.

I have just picked out 17lbs of butts for the weekend. One big one about 11lbs and a smaller one in cryovac and in a liquid that I assume has some salt in it.

These are for Sunday so my game plan is to put them in Saturday overnight and pull them before I head to work at noon and into the oven @200ish until I get home.

I plan to rub them on Friday and let that settle in for a day, but should I brine them overnight tonight (or during the day Friday) as well?

I know there are a few distinct camps on this so I’d like to hear your feedback, thanks!

I would NOT brine them if the came in a “5% Solution”. If they came from Costco or Sam’s, then they are not enhanced with that solution.

If you do determine them to not be adulterated by the packing plant, then brining wouldn’t hurt them IMHO. Problem is a container large enought to accomodate that much pork as well as enough brining solution to do any good.

I agree with Bill - it depends if they are already brined by the packing plant. I rarely brine anymore because the ones I find around here are usually packed in a brine solution - that and because my rubs are pretty salty as I don’t use sugar in them.

If you do decide to brine, a cooler works pretty good. Just add a little ice to the solution to keep things cool.

Andy

I get my Boston Butts with no solution on them, and I typically prefer my pulled pork after the butt has been brined overnight, then rubbed. I use spring water, kosher salt and dark molasses in the brine. For really big cuts, I brine in my large stock pot. I stick an onion on top and put the lid on to keep the meat submerged. I slow smoke the onion with the skin on too, since it’s there.

I am going to brine one tonight, smoke tomorrow, and have some pulled pork at a party we are throwing on Sunday.

The plastic had no specific indication as to whether the solution was brine, so I’m going for it. Lots of ideas so I mixed them together…

I’m using the standard 1gal H20–1 cup kosher salt. I substituted 16oz H20 for concentrated lemon juice, and added some dark molasses and a 3/4 bottle of Dogfish World Wide Stout that had been opened and kicking around the fridge for a little while.

I’ll pull them out in the am and they’re going in the fire after the rub. will prep the rub mix tonight too.