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Thread: First smoke of the year. Brined Pork Shoulder

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default First smoke of the year. Brined Pork Shoulder

    Stopped by my local store on the way home yesterday and noticed they had picnic shoulders on sale for a great price. Not my first choice of cut for a shoulder, but for the price I couldn't pass it up. Picked up a 6.5 lb. Going to brine it. Here is the brine recipe I use when smoking shoulders.


    1 gallon water
    1 1/8 cup kosher salt
    1 cup brown sugar
    1/2 cup apple cider vinegar
    1 tblsp garlic powder
    1 tblsp onion powder
    1 tblsp cayenne
    2 tsp black pepper
    1 tsp #1 Instacure (pink curing salt) Note: you can omit this if you want.
    Heat all the ingredients above until it just comes to a boil.
    Let cool completely before pouring over the shoulders.
    Place your shoulder in a plastic container and add the brine.
    Place in the refrigerator.
    I usually let the shoulder in the brine for 12 hours.
    Remove pat dry and apply yellow mustard and your rub.
    Into the smoker at 225 until an internal temp of 195 is reached.

    Trimmed shoulder.



    Into the brine.



    Stay tuned for updates...

  2. #2
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Rub applied and into the smoker with 3 oz of apple wood.



    Going to be a "Cold and lonely night for the ST 1400" currently 16 outside with a wind chill of 4.



    See ya in the morning.

  3. #3
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    111

    Default

    Soda, why the curing salt if only brining for 12 hours?

  4. #4
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Quote Originally Posted by ia_james View Post
    Soda, why the curing salt if only brining for 12 hours?
    ia
    The cure is used to help enhance the appearance of a smoke ring.

  5. #5
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Just a tad over 12 hours and it's done. Cold weather had no effect on the ST 1400 getting the job done.

    Baby its cold outside.



    Finished results.




    Double wrapped in foil and towels. Placed in the cooler to rest.

  6. #6
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Time to eat.



    Money shot.


  7. #7
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    622

    Default

    Looking good, Soda!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  8. #8
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    584

    Default

    Damn, Soda!!!

    Well done mi amigo!
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

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