nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Brining smoked meats

chriswrightcycles

Hey all,

I'm gearing up to smoke a couple pork shoulders this weekend and am wondering if I should bother brining them beforehand. Will brining them prolong the inevitable "stall" and dramatically extend their cooking time?

Thanks in advance,

Chris

Find more posts tagged with

Recipes Q's

Comments

Brendan_Lee_56950

I wouldn't bother, if you are planning on shredding them/chopping them up you're just wasting time IMO. I didn't notice any significant difference when I brined then smoked so I stopped doing it. The stall, however, is really going to depend on how you smoke and whether you are opposed to using the texas crutch.

tshewman

By checking the weight of the product before and after the brine, you may be able to predict the increase in total stall. The limitation being the stall seems to be limited to the surface of the product and and just under it. Speculating, if one were to immerse in a brine that would presumably add moisture closer to and, on the surface whereas using an injector, this may limit the stall to a degree. If you weigh the product before and after the brine, I would speculate the percentage change added to the time would be the maximum added stall. I'm curious to see what your results are.

mike.minasian

An injected brine worked well for me, using this method: http://www.adamperrylang.com/recipes/bone-in-pork-but-with-gren-apple-and-crushed-hot-red-peper