Smokey Bliss: Timing for Pork Shoulder at 250 Degrees<\/a><\/li>\n<\/ul>\n\n\n\nWrapping It Up<\/h2>\n\n\n\n
This is all that you need to know about pork shoulder brine! Now that you have all the details, whipping up your brine shouldn’t be a problem at all. Wet brines are effective, but they\u2019re more work than dry brines. They also tend to take up more space in your refrigerator. That\u2019s why I prefer to dry brine. Try both methods and see which you prefer!<\/p>\n\n\n\n
Brining is a hack to juicier, more tender meat. <\/strong>The salt locks in moisture and adds flavor. More moisture and more flavor equal better pulled pork. So go ahead, and give your pork shoulder or pork butt the brine treatment. You\u2019ll be happy you did!<\/p>\n","protected":false},"excerpt":{"rendered":"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 completely. A brine helps maintain the moisture in the meat throughout the cooking process. Brining […]<\/p>\n","protected":false},"author":2,"featured_media":17284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/271"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=271"}],"version-history":[{"count":29,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/271\/revisions"}],"predecessor-version":[{"id":19490,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/271\/revisions\/19490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/17284"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=271"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}