Re: [CH] To Brine or Not To Brine

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Not sure about this.  How tightly do you place the foil on the butt?  Meat
will not absorb smoke flavor after it has reached an external temp of about
125°.  Covering with foil for the first part of smoking will seriously limit
the amount of smoke absorbed to just the outer portion of the pork.   You seem
to be running the smoker pretty hot too...

On Thu, 16 Jul 2009 7:20:36 -0400, fmccarter wrote
> This is the question...
> 
> I am new here and so is my opinion.
> 
> Pork Butt (Shoulder) 
> NO BRINE!
> 
> Place in Aluminum turkey pan.
> Season to taste.
> Install Aluminum foil lid.
> Put on a wood smoker for 6 hours keeping the indirect heat around 
> 325 degrees. Remove foil lid. Boost indirect heat to 450 degrees. 
> Smoke for 30 minutes. Remove from smoker. Make pulled pork sandwich 
> that tastes like "Heaven on a Bun"...
> 
> Signed,
> PepperHeadFred


--
=Mark

http://www.exit109.com/~mstevens

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