Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Canadian John on August 24, 2018, 02:02:01 PM
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I was inspired by, "Wonderful pulled pork", posted by okie smokie, Aug 19/'18, in the Traeger section, so I tried a version of it... No molasses, instead I used DARK brown sugar* (highest molasses content)..Here is how it went:
Meat - 8+LB shoulder, bone in thin fat cap.
BRINE - Of all the shoulders I have done, none were brined. They have been good to very good, IMO... The brine ratio is 1/2LB each, sugar* and salt to 1 Gal. water, well dissolved. I used pickling salt. I was able to cover the shoulder using 5 cups of brine..Soaked 12 HRS, removed and patted dry then added the rub ~ 1HR prior to going onto the pit.
RUB - Memphis Dust. Recipe online.
Meat Placement on the Pit - On a rack, fat cap down, in a pan. No liquids added.
Cook Temp - Set 275º. The grate temp averaged just under 260º.
Cook Time - Exactly 14 HRS
Done Temp - 198º. Probed like soft butter - everywhere.
Wrapped in double foil and into a cooler (NO ICE) for 1 1/2HRS.
Pulled and sauced using a home brew bourbon sauce.
How was it? My best to date. Moist beyond belief, and had a slightly distinctive positive new taste that is new to me. Not salty at in any way... I always sample during the pulling operation prior to saucing, so my evaluations are comparable.
This is a sample of one, and may not hold true for future cooks. I believe brining was the difference and plan on going this route in the future. The cost and effort is minimal..
Thanks okie!
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Thanks for posting! Will have to give this a try!
SurfAndTurf
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I can make this even easier for you. :)
Skip the brine. Apply kosher salt at the rate of 2.5g/lb. Wrap in plastic wrap, set in fridge for 24 hrs. Take out next day (no need to rinse), apply what your favorite "sticking" agent is (I use Worcestershire) apply rub and cook. I get great results, it's not salty AND you don't have to manage all that brine. :)
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I can make this even easier for you. :)
Skip the brine. Apply kosher salt at the rate of 2.5g/lb. Wrap in plastic wrap, set in fridge for 24 hrs. Take out next day (no need to rinse), apply what your favorite "sticking" agent is (I use Worcestershire) apply rub and cook. I get great results, it's not salty AND you don't have to manage all that brine. :)
I like this idea, dry brine a butt! Do you use a rub with no additional salt?
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Good to hear John. Thanks for the feedback.
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I can make this even easier for you. :)
Skip the brine. Apply kosher salt at the rate of 2.5g/lb. Wrap in plastic wrap, set in fridge for 24 hrs. Take out next day (no need to rinse), apply what your favorite "sticking" agent is (I use Worcestershire) apply rub and cook. I get great results, it's not salty AND you don't have to manage all that brine. :)
I like this idea, dry brine a butt! Do you use a rub with no additional salt?
Yup, that is correct. The Memphis Dust he references is a salt-free rub, which is made for this process. I use it all the time, works great!
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CJ - would you please clarify on the dark brown sugar. Where did you use it? The brine, or added to the rub? No "binder" for the rub? Just making sure I understand how this cook went given your very positive evaluation of how the cook went.
Thxs,
The dark brown sugar was used in the brine. No binder.
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I can make this even easier for you. :)
Skip the brine. Apply kosher salt at the rate of 2.5g/lb. Wrap in plastic wrap, set in fridge for 24 hrs. Take out next day (no need to rinse), apply what your favorite "sticking" agent is (I use Worcestershire) apply rub and cook. I get great results, it's not salty AND you don't have to manage all that brine. :)
I like this idea, dry brine a butt! Do you use a rub with no additional salt?
Yup, that is correct. The Memphis Dust he references is a salt-free rub, which is made for this process. I use it all the time, works great!
can you share the recipe as the one i saw online has salt in it
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The Memphis Rub I used follows;
3/4 C Firmly packed brown sugar.
3/4C White sugar.
1/2C Paprika.
1/4C Kosher salt.
1/4C Garlic powder. I use Granulated.
2T Ground black pepper.
2T Ginger powder.
2T Onion powder.
1t Rosemary powder. I used almost 2.
This works very well on pork and poultry- low indirect heat. If used over an open flame, not so good. It burns (sugar).
T= table spoon. t= tea spoon.
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That is the one I saw online
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I can make this even easier for you. :)
Skip the brine. Apply kosher salt at the rate of 2.5g/lb. Wrap in plastic wrap, set in fridge for 24 hrs. Take out next day (no need to rinse), apply what your favorite "sticking" agent is (I use Worcestershire) apply rub and cook. I get great results, it's not salty AND you don't have to manage all that brine. :)
I like this idea, dry brine a butt! Do you use a rub with no additional salt?
I dry brine my pork butts all the time. No danger of doubling up on salt for us because I use our own rub which is equal parts refined and brown sugar with a small bit of chili powder. If there's sodium in that, it's such a small quantity I'm not concerned about it.
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This is what I use:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
You can find it here: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe
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While thinning out the freezer, I came across two rather large pork butts that I vacuum packed last winter. Having read this post, I think I'll try this method for my first cook since June. My only variations will be to use a mustard/Worcestershire binder for the rub and wrap with foil in a pan at 160° IT. I made the Memphis dust per the recipe above but next time I'll use granulated brown sugar, the normal stuff is too moist and does not mix or spread well.
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While thinning out the freezer, I came across two rather large pork butts that I vacuum packed last winter. Having read this post, I think I'll try this method for my first cook since June. My only variations will be to use a mustard/Worcestershire binder for the rub and wrap with foil in a pan at 160° IT. I made the Memphis dust per the recipe above but next time I'll use granulated brown sugar, the normal stuff is too moist and does not mix or spread well.
The wrap is the best change I've made to my butt smokes. The stall is due to the heat energy from the burning pellets being used up to vaporize water. Wrap the butt, air tight, in foil and you reduce—if not totally eliminate—the stall.
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Hey CJ....thanks for starting this thread. I have not brined a shoulder/butt before smoking, so getting the ideas on both the wet and dry brine from others has been great learning.
One other step that did intrigue me:
Pulled and sauced using a home brew bourbon sauce.
Family secret, or another recipe you can share? Thanks!
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(no need to rinse)
FWIW, I just finished two butts using this method and they turned out very good. However, if you collect the juices in a covered pan to add back to the meat like I do, the juices will be quite salty if you do not rinse after brine. I diluted with pork broth to compensate for the extra salt before adding back to the pulled pork. All's well that ends well. ;D
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While thinning out the freezer, I came across two rather large pork butts that I vacuum packed last winter. Having read this post, I think I'll try this method for my first cook since June. My only variations will be to use a mustard/Worcestershire binder for the rub and wrap with foil in a pan at 160° IT. I made the Memphis dust per the recipe above but next time I'll use granulated brown sugar, the normal stuff is too moist and does not mix or spread well.
I for one would be interested in the outcome of this cook.
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Well, to tell the truth, I've done better. Don't get me wrong, it's still very good, much better than any BBQ joint that I've been to. For one thing I think that I did not pull them soon enough. I pulled the smaller of the two at 203° like I normally do, seeing the doneness of the first one I immeadiately pulled the second one, 200°. My guess is that the dry brineing caused accelerated cooking. The only other major difference is that I used Memphis Dust instead of my normal rub. I did not get any pictures during the cook but here is a picture of the final product ready for vacuum packing.
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Hey CJ....thanks for starting this thread. I have not brined a shoulder/butt before smoking, so getting the ideas on both the wet and dry brine from others has been great learning.
One other step that did intrigue me:
Pulled and sauced using a home brew bourbon sauce.
Family secret, or another recipe you can share? Thanks!
Glad to share the recipe. I will post under "Rubs/Sauces/Brines" in the Recipe section where it belongs..
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(no need to rinse)
FWIW, I just finished two butts using this method and they turned out very good. However, if you collect the juices in a covered pan to add back to the meat like I do, the juices will be quite salty if you do not rinse after brine. I diluted with pork broth to compensate for the extra salt before adding back to the pulled pork. All's well that ends well. ;D
I think you are correct about getting too much salt. However, remember that I only used a handful of salt as per my son's advice. That's probably why mine was not too salty. BUT--Rinsing would not be bad idea, since you are then going to use your favorite rub anyhow. I may experiment on the next one.
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(no need to rinse)
FWIW, I just finished two butts using this method and they turned out very good. However, if you collect the juices in a covered pan to add back to the meat like I do, the juices will be quite salty if you do not rinse after brine. I diluted with pork broth to compensate for the extra salt before adding back to the pulled pork. All's well that ends well. ;D
Hm. Well, I don't collect the juices, so I don't have a point of reference. If you've applied the salt 24 hrs in advance at the recommended rate (2.5g/lb) all that salt will be absorbed by the meat, so there really won't be anything to rinse off...so I doubt that rinsing will make the juices less salty.
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- Well, I don't collect the juices- - If you've applied the salt 24 hrs in advance at the recommended rate (2.5g/lb)-
The juices, after the fat has been removed, added back adds another dimension to the flavor profile. I've tried them both ways and, in my IHMO, the one with juices was much better. You should try it, you might be surprised.
I salted and refregerated for 28 hours before seasoning with saltless Memphis Dust. However, I used Meathead's recomendation of 1/2 tsp. per pound which is almost twice the amount, 4.73g/lb., that you indicated above. Given the results, I'll use your value next time.
Thanks for the critique.
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However, I used Meathead's recomendation of 1/2 tsp. per pound which is almost twice the amount, 4.73g/lb., that you indicated above. Given the results, I'll use your value next time.
Thanks for the critique.
Hm. Yer weighin' machine seems a bit off kilter, or you've got some really dense salt! I've weighed table salt at 5.69g/tsp and Kirkland's sea salt at 5.45g/tsp. I don't have Morton's Kosher in my list (how did I miss that‽); will have to add that tonight. So that would make table salt 2.85g/0.5 tsp and sea salt 2.73g/0.5 tsp. I'm trying to remember what I did when I calc'ed it out. I think I just went with 2.5g/lb because it was close, a nice round number, and the DW prefers me to use less salt when I can. ::)
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You appear to be right. I used Kroger course kosher salt and reweighted it this morning on a different scale, 3g for 1/2tsp. Maybe course salt does not get absorbed as fast as table salt. In any case, I'll rinse the next time I try it.
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Salt should always be weighed - there are just too many variables measuring by volume.
To check your scale, use a buffalo nickel/5 US cents. It weighs in at 5.0 Grams .
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You are getting too technical for me. My son just used a "handful" of salt with a bottle of molasses in a pot with enough water to cover the butt. Next day he did not rinse the butt, but did discard the brine. Lots of that salt was no doubt still in this mild discarded brine. If he had salted the butt directly, I think it would have been saltier. So, as a believer in the KISS principle, I think I will stay with the mild brine solution rather than measuring and direct salt application. Worked great that way. ?
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You are getting too technical for me. My son just used a "handful" of salt with a bottle of molasses in a pot with enough water to cover the butt.
This is great if you want inconsistent results.
There is a difference between the "excess salt" approach that is used with the method above and the equilibrium approach that is used by weighing an appropriate amount of salt for the meat. With the "excess salt" method, the time it stays in the brine is critical. It will continue to get saltier as time goes by. With an equilibrium approach, it will never get too salty no matter how long you leave it, unless you exceed the 2.5g/lb rate (which seems what inadvertently happened above). It's a "set it and forget it" method that doesn't involve dealing with sloshing around gallon(s) of water in your fridge. Can't cook for a few days? No problem. Do it when you have time.
Up to you, but there's no need to disparage the method just because it's "too technical" in your opinion. :(
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Since I'll be doing this again next week, if you don't mind, I've got a couple of questions for you. How critical is even salt distribution to this method? Does salt penetrate the fat cap at the same rate as the leaner portions? Is wrapping in plastic critical to the process? BTW, IMO, this is KISS.
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I only apply salt heavier on the thicker ends of the meat in question. I usually evenly split the salt between fat/non fat sides. I wrap in plastic to hold the salt in close contact while it dissolves, and also so that any that falls on the wrap gets applied to the meat when I wrap it up, so that way I get as much of my measured amount on the meat. It also holds any sort of purge you get against the meat so you don't lose any salt that way if it dripped off. It may purge a bit, but the meat will reabsorb it because of osmosis. 24 hour rest is probably the most critical as it gives time for the salt to migrate inward, which then continues/accelerates during the cooking process.
TL;DR
Apply heavier where thicker, wrap in plastic wrap for 24 hrs, cook.
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That may have been part of my problem, I stored them over night in a large Ziploc bag. :(
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My apologies for being critical. I am not a professional on cooking, and do not enjoy doing lots of measuring and calculating when cooking. My varied results are a testimony to this. However, since this method turned out so well I just wanted to pass it along.
I do however, enjoy the varied :clap: responses and suggestions, so keep it up. :clap:
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My apologies for being critical. I am not a professional on cooking, and do not enjoy doing lots of measuring and calculating when cooking. My varied results are a testimony to this. However, since this method turned out so well I just wanted to pass it along.
I do however, enjoy the varied :clap: responses and suggestions, so keep it up. :clap:
No worries, friend. Thank you for sharing your method. 8)
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CJ - would you please clarify on the dark brown sugar. Where did you use it? The brine, or added to the rub? No "binder" for the rub? Just making sure I understand how this cook went given your very positive evaluation of how the cook went.
Thxs,
The dark brown sugar was used in the brine. No binder.
Anything in a brine besides salt will not penetrate the meat. Sugars, and any other spices have molecules that are too large to move freely, even if dissolved. Salt will move freely throughout the meat, and draw moisture into the meat.