I've decided to start my own cooking thread
..................more to come
..................more to come
t0mato's trials
- Thread starter t0mato
- Start date
You're like David Letterman with 10 year old jokes 
The Hot Pepper said:You're like David Letterman with 10 year old jokes
that still get laughs....
I heard it's for kids
Turn out?
Brining is another hot topic, some people do, some say it's a waste of time, others say the flavored brines cover pork flavor. Dry brining also works with salt, overnight. You will get varied opinions on all, I always go with what has served me best in my own cooking. 
The "idea" is the water addition to the pork keeps it from drying out, but if you cook it right, not needed.
The "idea" is the water addition to the pork keeps it from drying out, but if you cook it right, not needed.
+1 to everything Boss said. I do like brining in root beer (or Coke, or Dr. Pepper) sometimes though. I stab the shit out of the pork butt with a big serving fork, put it in a 2.5 gallon ziplock bag and fill with root beer. Try to leave it for 24 hours, but overnight is fine. Rinse and pat dry, then hit it w/ a yellow mustard binder and your rub.
I wouldn't say it makes it "juicier" or anything like that, but the flavor's fantastic. I guess it's technically more of a 'soak' than a 'brine' since brining uses salt. Shouldn't have any impact on the bark. That'll depend on your rub. Not sure about drippings, but I'd definitely use some kind of pan to catch it though.
Can't wait for pics! I'd be pumped if I were you
I wouldn't say it makes it "juicier" or anything like that, but the flavor's fantastic. I guess it's technically more of a 'soak' than a 'brine' since brining uses salt. Shouldn't have any impact on the bark. That'll depend on your rub. Not sure about drippings, but I'd definitely use some kind of pan to catch it though.
Can't wait for pics! I'd be pumped if I were you
t0mato said:
Pork and poultry benefit from a wet salt/sugar brine or a dry salt only brine imo. I never brine beef.
Pork cuts like chops and tenderloin are very lean, so a wet brine makes good sense as you're finished product will be more juicy. I'd never wet brine a pork shoulder though. Instead I'd rub it w salt or a salt dry brine about 6-8 hrs before I planned to cook, then cook it in a low smoker or oven or braise it slowly in a big old pot. Many bbq guys will inject pork shoulder, but I don't normally do so.
Sounds exactly like I'd approach it. Pork shoulder is very forgiving to begin with. Love the mustard slather, use it myself.
Served on a bun with a side of pickles I presume?
Served on a bun with a side of pickles I presume?
Pickles go on top not side! With a good hot sauce drizzle!