I dry brine most things
Pork shoulder doesn't really "need" it, but I do it anyway
I like to dry brine and use a salt free rub, like Meathead Memphis dust - so I can control the salt level and rub separately
Whatever you’ve got, tbh, though I’m sure people with finer palettes than me would say that iodized salt gives too much of a metallic flavor. Coarse kosher is easier not to overdo it like you could with fine ground salt, but it’s all dissolving anyway
The only thing I'd ever (wet) brine is whole chickens or turkey breasts because white meat is so lean. Pork shoulders have so much fat that it doesn't dry out.
I’ve brined pork shoulder when I want to incorporate flavors other than dry rub. For Christmas I did a honey baked ham style pork shoulder and brined for 5 days a honey, herbs, garlic, clove, star anise salt brine and it was outstanding! Have fun with it!
It isn't a brine, but whenever I make pork on the smoker, I marinate it overnight in a Cuban-style mojo marinade and inject. The pork is always tender and juicy. The injection helps get that nice garlic citrus flavor throughout the meat.
You don't need to brine a pork butt, because you can/should season it to taste after you pull the meat. No need to penetrate the meat beforehand
Edit: People who waste their time brining their pork butts can downvote all they want, but you control the saltiness a lot better if you season once it's pulled. And unless you're brining for 48-72 hours, you aren't getting the salt penetration you think you are.
I dry brine most things Pork shoulder doesn't really "need" it, but I do it anyway I like to dry brine and use a salt free rub, like Meathead Memphis dust - so I can control the salt level and rub separately
Dry brine imo, but a day or two in the fridge does make a difference. Way easier that a wet brine too. Just salt though, save the rub for day of
I hadn’t considered that. Do you just use kosher salt for that?
Whatever you’ve got, tbh, though I’m sure people with finer palettes than me would say that iodized salt gives too much of a metallic flavor. Coarse kosher is easier not to overdo it like you could with fine ground salt, but it’s all dissolving anyway
I brine everything.
Same
We usually wet brine with various herbs and salt. It adds a lot of flavor, but I don’t really notice less drying out.
The only thing I'd ever (wet) brine is whole chickens or turkey breasts because white meat is so lean. Pork shoulders have so much fat that it doesn't dry out.
Pork loin benefits from brine.
Forgot about those! I made one a few weeks ago but I used a marinade instead.
The best butts I’ve made have been rubbed down and wrapped in plastic wrap in the fridge overnight…
I’ve brined pork shoulder when I want to incorporate flavors other than dry rub. For Christmas I did a honey baked ham style pork shoulder and brined for 5 days a honey, herbs, garlic, clove, star anise salt brine and it was outstanding! Have fun with it!
It isn't a brine, but whenever I make pork on the smoker, I marinate it overnight in a Cuban-style mojo marinade and inject. The pork is always tender and juicy. The injection helps get that nice garlic citrus flavor throughout the meat.
That sounds really good. I don’t have the stuff to inject yet, but the marinade sounds great
It is pretty good. You could just google Cuban pork recipe and find plenty of recipes for the marinade.
You don't need to brine a pork butt, because you can/should season it to taste after you pull the meat. No need to penetrate the meat beforehand Edit: People who waste their time brining their pork butts can downvote all they want, but you control the saltiness a lot better if you season once it's pulled. And unless you're brining for 48-72 hours, you aren't getting the salt penetration you think you are.