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Pork Butt Brining.

By Casey | December 11, 2007

Sunday night I cooked two pork butts (bone in) weighing 17lbs in one of my large Big Green Eggs. I have never used a brine with pork before but I have to say that it is very easy to do and seemed to work quite well. I cooked roast number one with just a rub on it and roast number two brined overnight and rubbed with a spice as well. After cooking for close to 14 hours at 240 degrees, I removed the roasts from the egg at 195 degrees (internal temp) and then wrapped in foil and towels for an hour and half. After I let the roast rest it was time to pull and sample. Roast number one was great and juicy with nice bark, I was happy with the results. Roast number two was more moist than roast number one and had the brine flavor through out the meat, I felt that it was better than roast number one. I am going to start to play around with other brines to see if I can fine tune it to my liking. Brining is very easy to do and here is the recipe that I used.

3/4 gallons of cold water.
1/2 cup of kosher salt.
1/4 cup of sugar.
1 tbl of dried thyme,
1/2 head of garlic.
1 to 2 whole allspice berries-crushed.
1 juniper berries-crushed.
Allow to soak over night or for at least 12 hours. Recipe will brine 1-8 lb roast.

Topics: 7. Recipes, 1. Food Topics, Pork |

6 Responses to “Pork Butt Brining.”

  1. Rod Says:
    December 11th, 2007 at 9:01 pm

    That’s a good side by side comparison. Did number 2 have a saltier taste to it? Wonder what would happen if you reserved some of it and wrapped the butt at 165 in foil?

  2. Casey Says:
    December 11th, 2007 at 9:20 pm

    Rod, there was no noticeable salt taste in fact it could have used just a bit more maybe. I think it is worth playing around with as it seemed to add quite a bit. There are tons of brines on the net so if you find another one you like let me know. I cant say I am sure what would happen if you wrapped it early, might have to try it next time and see.

  3. rich Says:
    September 1st, 2008 at 7:30 am

    I am new to the Green Egg. Do I need to do indirect heat with a plate setter for smoking a pork butt? Sorry, this is an elementary question but I am “Green” with respect to the egg.

  4. Pork Butt Brining Green Egg Grilling | Cast Iron Cookware Says:
    May 26th, 2009 at 3:38 pm

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  5. Pork Butt Brining Green Egg Grilling | Indoor Grills Says:
    June 12th, 2009 at 11:51 am

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  6. DBo Says:
    October 28th, 2009 at 4:46 pm

    Next time try the brine with molasses instead of sugar and a touch of liquid smoke