That time I laughed at an old timer for brining pork shoulders overnight and now I won't do a single batch without it

I was dead set that 4 hours in salt water was plenty for 8 pound shoulders but after I tried his method on a 12 pounder for a July 4th cookout in Raleigh the meat came out so juicy and seasoned through that three folks asked what rub I used and I had to admit it was just salt water, has anyone else had a stubborn shop trick they finally gave in on and ended up loving?

2 comments

2 Comments

olivias881mo ago

198 degrees internal temp is where the magic really kicks in, that extra collagen breakdown makes the brine soak deeper than any timing trick. I switched to using a 5 gallon bucket with a weighted plate on top to keep everything submerged and stopped losing sleep over whether the salt was hitting every inch. You ever try bringing the brine up to a simmer first to dissolve the salt faster or do you just stir it cold

charliep791mo ago

Gently heat the brine next time @olivias88, simmering can wreck the salt balance.