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Post by minesamojito on Oct 7, 2012 19:29:10 GMT
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Post by h12rpo on Oct 7, 2012 20:03:56 GMT
Yep i'm with Marcus, no need to brine pork shoulder (butt).
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Post by turkey on Oct 7, 2012 20:57:47 GMT
how could a brine make the meat tough?
what temp did you roast the meat till? The recipe is to get the middle to 93 degrees, a meat probe is very helpful.
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Post by h12rpo on Oct 7, 2012 21:45:43 GMT
Not suggesting that it would make the meat tough, but that it wouldnt have any benefit. Brining as i understand it is a method to get moisture into meat by osmosis.......with shoulder, there is a large amount of fat/collagen/moisture present which when cooked slow retains the juices  |
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Post by dougclay on Oct 8, 2012 8:17:01 GMT
Well we enjoyed some double accidental oak-smoked pulled pork, after "brining" for 3 hours.
The first "accident" was that most of the dry rub ingredients went in to the brine liquid so all we had left to "rub" was some salt... d'oh...
Due to the shorter time in the brine we also added some vinegar which always works well to tenderise when we do Vin d'alho.
We cooked lunch and snacks in the flames and after letting the oven temp drop to just about 230C (dome and floor), in went the foil-covered dish with the pork. This is where the second accident happened... There was still flame on a couple of small chunks of oak when I wedged the door in so as the oxygen was cut, the chamber must have filled with smoke...
The pork was in there for 15 hours. I checked the temp after 5 hours and it was down to 100C and by morning still hovering just below 50C.
The first thing we noticed was the smoky aroma and that the metal door cover and the tin foil over the meat were browned
The pork was so moist and tender, the smoke had obviously found its way under the foil too... there was a light smoked flavour all the way through the meat which was pink in colour as we pulled it apart..
The brining obviously worked judging by the amount of liquid that came out of the pork and was still in the pot after 15 hours
Next time we'll try with some dry rub too, but even without... this was tasty pork...
dougclay
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Post by jerrym on Oct 8, 2012 17:40:45 GMT
marcus,
many thanks for the links - have taken a print of them to digest.
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Post by cannyfradock on Oct 8, 2012 17:44:44 GMT
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Post by rivergirl on Oct 8, 2012 18:03:52 GMT
I did a rolled shoulder this week , I dry rubbed it the night before with a Cajun spice rub and the marinaded it in a homemade BBQ sauce (extra garlic and ginger) I slow cooked it using the indirect method on a soaked plank of walnut. It was so juicy, tender and very very tasty. Not bad for a cheapo supermarket joint.
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