{"id":271,"date":"2022-01-20T11:48:40","date_gmt":"2022-01-20T11:48:40","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=271"},"modified":"2023-09-12T16:53:08","modified_gmt":"2023-09-12T16:53:08","slug":"pork-shoulder-brine","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/pork-shoulder-brine\/","title":{"rendered":"Pork Shoulder Brine: Your Ultimate Guide"},"content":{"rendered":"\n

To dry brine, use \u00bd teaspoon of Kosher salt per pound of meat or \u00bc teaspoon of table salt. To wet brine, combine 1 tablespoon of Kosher salt per cup of water. Use enough water to submerge the pork shoulder<\/a> completely. A brine helps maintain the moisture in the meat throughout the cooking process. Brining makes pork shoulder unbelievably moist and spectacularly tender.<\/p>\n\n\n\n

I learned how to brine meat in culinary school and it is an absolute game-changer! Once I started, I couldn’t go back – it took my dishes to the next level. Dry brining is my go-to method.<\/strong> It\u2019s simple and incredibly effective.<\/p>\n\n\n\n

In this post, I will cover the difference between wet and dry brining, drop some recipes, and show you how to brine. Let’s get started!<\/p>\n\n\n

\"Pork<\/figure>\n\n\n

What is Brining?<\/h2>\n\n\n\n

Brining is simply adding salt to meat and allowing time for the salt to penetrate the meat. The brining process tenderizes the meat and ensures that the resulting dish is juicy and moist.<\/p>\n\n\n\n

Brining has been around forever – back in the day, before refrigerators, people used to rely on this process for preserving meat. Now, it serves a different purpose: it makes the meat more moist and tender.<\/p>\n\n\n\n

A wet brine is usually made up of water and salt, although other aromatic ingredients can be added to it. The saltwater solution loosens the protein structure of the meat, allowing for additional liquid to be trapped in the meat. This liquid is also retained while the meat is being heated and cooked. The result: juicy, delicious meat!<\/p>\n\n\n\n

Wet vs. Dry Brining<\/h3>\n\n\n\n

When most people think of brining, they are probably thinking of a <\/a>wet brine. However, you can also use a dry brine for your pork. Dry brining is easier, less messy, and just as effective.<\/strong><\/p>\n\n\n\n

To dry brine, all you\u2019ll need is salt. Rub \u00bd teaspoon of Kosher salt per pound onto the meat. If you\u2019re using table salt, use \u00bc teaspoon per pound<\/strong>. The salt improves the meat\u2019s ability to retain water, making it juicer. It also adds flavor to the meat.<\/p>\n\n\n\n

Now, which one is better?<\/em><\/p>\n\n\n\n

I like to dry brine<\/strong>. I find that a dry brine is easier to work with and is less hassle. <\/p>\n\n\n\n

Other pit bosses like to wet brine. It is a tried and true method. It works great. But it\u2019s more work and messier. Plan ahead: you\u2019ll need enough space in your fridge to fit the container of water that holds your meat.<\/p>\n\n\n\n

Should I Brine a Pork Shoulder?<\/h2>\n\n\n\n

Yes, you should definitely brine the meat beforehand. I brine all my meats!<\/strong><\/p>\n\n\n\n

Brining is particularly helpful when smoking pork shoulder for making pulled pork. The long smoking times increase the risk of dried-out meat. When you brine pork shoulder, you reduce the risk of dry pork. I\u2019m all about taking advantage of adding moisture to my cook. Brining achieves this.<\/p>\n\n\n

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\"Pork<\/figure><\/div>\n\n\n

Should I Brine or Inject Pork Shoulder?<\/h3>\n\n\n\n

I don\u2019t inject my pork shoulders, but lots of pit bosses do. <\/strong><\/p>\n\n\n\n

If you have been researching marinating techniques, then you have probably heard about injecting. This is where you use a meat injector to deliver a brine solution or other flavorful liquid directly into the meat.<\/p>\n\n\n\n

Some people prefer a solution of apple cider vinegar, while others prefer a more traditional salt and water solution. Others like to add melted butter, mixed with herbs and spices.<\/p>\n\n\n\n

The main advantage of injecting is that it works much more quickly.<\/strong> You can inject the solution before the pork goes on the smoker, or even after. With brining, the pork should sit for hours (at least 12, up to 24) before cooking.<\/p>\n\n\n\n

Which method is better? Well, this is really all down to preference.<\/p>\n\n\n\n

Again, I like to dry brine. Others like to inject. Play around with both<\/strong>, or do both to the same piece of meat and see what works for you.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n