Re: [CH] Smoker
Cuchulain Libby (clibby@satx.rr.com)
Mon, 9 Jun 2003 15:52:52 -0500
I agree, it will do just fine without brining.
However, I like to brine the butts prior to smoking so
that I can add some flavor (read: heat) all the way
through the meat. Also, I have cooked hundreds of
pork butts to an internal temperature of 180 F, and
have never had a problem pulling one.
Happy smoking....
Matt
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Hmmm. I wonder if the brining is doing that. I've heard that brined cuts
cook faster. I suppose the extra moisture helps the collagen melt faster, or
like mopping ,190+ is just an old wive's tale. Don't it come out a bit hammy
though? Intrigued by the idea of spicing a butt...
-Hound