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[okie smokie]

Anyone have a recipe for this. I just finished a nice pork shoulder with just a rub. It is great but have been told that brining makes it better. ?

[hughver]

I tried dry brining a while back but I did not rinse afterward and it turned out a bit salty. Haven't tried it since but I've read quite a few post claiming that it was very beneficial. 

[pmillen]

I've not had much luck adding flavor by brining large hunks of meat.  Pork shoulder doesn't need the brine for moisture so I add the flavorings after pulling.

I'd inject if I wanted to add flavor before cooking.

[okie smokie]

I've not had much luck adding flavor by brining large hunks of meat.  Pork shoulder doesn't need the brine for moisture so I add the flavorings after pulling.

I'd inject if I wanted to add flavor before cooking.

Any advantage to molasses over sugar?

[pmillen]

Any advantage to molasses over sugar?

I've not used either one so I'm no help.

[BigDave83]

I have tried molasses, brown sugar, regular sugar, even different spices along with the salt and cure 1, when brining to make a ham from shoulder or butt. I inject a good bit of the brine also and brine for 3 to 4 weeks.

 I have stopped using everything other than salt and some white sugar with the cure.

 Everything I have tried really did nothing for the meat. Unless you inject it none of the stuff seems like it will make it into the meat other than the salt and cure. Even the sugar really doesn't seem to do much or make much of a noticeable difference in say a butt. But if I dry cure using tenderquick and brown sugar it seems to make a difference in pork loin, mostly noticed when frying as it will burn faster than if i didn't use the brown sugar.

I agree with seasoning after pulling or shredding, or maybe making some sort of glaze or sauce to pour over the sliced product.

[okie smokie]

I have tried molasses, brown sugar, regular sugar, even different spices along with the salt and cure 1, when brining to make a ham from shoulder or butt. I inject a good bit of the brine also and brine for 3 to 4 weeks.

 I have stopped using everything other than salt and some white sugar with the cure.

 Everything I have tried really did nothing for the meat. Unless you inject it none of the stuff seems like it will make it into the meat other than the salt and cure. Even the sugar really doesn't seem to do much or make much of a noticeable difference in say a butt. But if I dry cure using tenderquick and brown sugar it seems to make a difference in pork loin, mostly noticed when frying as it will burn faster than if i didn't use the brown sugar.

I agree with seasoning after pulling or shredding, or maybe making some sort of glaze or sauce to pour over the sliced product.

I could not do a long brine. Would be too salty for my old heart and kidneys. Overnight sounds about right. I do like using a brown sugar based pork rub just before going into the cooker. I did not wrap until late into the cook, and my bark did not soften much (good!). We had sliders tonight with KC Masterpiece Bourbon BBQ sauce. It was wonderful. Meat was very tender. Slider buns were chalah bread and butter toasted. I used my portable griddle, to both heat the pork and to toast the buns. (two burners, different temps). Worked out great with easy cleanup as well. Pickled beets out of the bottle, and Coconut cream pie from my DIL for dessert. Simple but super good.  All is well here. 

[BigDave83]

I have tried molasses, brown sugar, regular sugar, even different spices along with the salt and cure 1, when brining to make a ham from shoulder or butt. I inject a good bit of the brine also and brine for 3 to 4 weeks.

 I have stopped using everything other than salt and some white sugar with the cure.

 Everything I have tried really did nothing for the meat. Unless you inject it none of the stuff seems like it will make it into the meat other than the salt and cure. Even the sugar really doesn't seem to do much or make much of a noticeable difference in say a butt. But if I dry cure using tenderquick and brown sugar it seems to make a difference in pork loin, mostly noticed when frying as it will burn faster than if i didn't use the brown sugar.

I agree with seasoning after pulling or shredding, or maybe making some sort of glaze or sauce to pour over the sliced product.

I could not do a long brine. Would be too salty for my old heart and kidneys. Overnight sounds about right. I do like using a brown sugar based pork rub just before going into the cooker. I did not wrap until late into the cook, and my bark did not soften much (good!). We had sliders tonight with KC Masterpiece Bourbon BBQ sauce. It was wonderful. Meat was very tender. Slider buns were chalah bread and butter toasted. I used my portable griddle, to both heat the pork and to toast the buns. (two burners, different temps). Worked out great with easy cleanup as well. Pickled beets out of the bottle, and Coconut cream pie from my DIL for dessert. Simple but super good.  All is well here. 

Simple is always nice. it pretty much describes me.

As for the salt, it plays havoc on my legs at times. I love ham, but if I buy a store bought one and eat to much of it the next day i can tell, several fore companies and school things sell Subs, usually the cheap meat, cooked salami, bologna, and the cheap square ham. I love them and love supporting them but I pay for it the next day.  I use Pops brine, you can tailor it to what you like. If I make ham from a butt for pulled ham, or even sliced, I can eat it with no issues. I cut my salt back on it. You could EQ brine using 1.5 to 2% salt,, I usually like 2.5 some things I will go to 3 on but not many. Plus if I EQ brine I don't factor in the water like I believe you are supposed to so it isn't as salty.

The nice thing with an EQ brine is it will only get so much salt it can sit in it for 2 weeks or 6 weeks and it won't be more salty at 6.

Not sure if you like the flavors of McDonalds McRib but I like to lightly brown left over pulled pork in a skillet, then toss on a tortilla to warm while it is browning then put it all together with some onions, pickles and sauce.

[Clonesmoker]

I'm going to inject four shoulders with maple syrup and apple juice and let them sit for 24 hours along with rubbing kosher salt on them. Will wash off the salt and add my BBQ rub. Depends on the flavor, I will add apple juice or some BBQ rub.