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Can you leave a 4lb pork butt in the brine for 48 hrs. before smoking?

Wondering if the small size makes a difference? Thanks.

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    1. Yes. Don't rub it with salt. Other than that, don't listen to anyone else who suggests contrary. They don't know what they are talking about. Plain and simple.

      1. No. Do a dry-brine with spices, chiles, salt, etc.
        What's the reason for brining so long?
        Just to be contrary.

        1. Be sure to let us know how it turns out. My first inclination would be to say it will get too salty. My second inclination is to wonder if I am correct. In other words, I don't have a clue, but I'd like to know how it turns out.

          1. All depends what you mean by smoking. Cold, hot, wood type?

            2 Replies
            1. re: kaysyrahsyrah

              I put it in the brine last night and want to hot smoke it tomorrow, or even Saturday. I cut down the salt a little with that in mind. other brine ingredients are: sugar, honey, pepper, smoked paparika, garlic, bay leaves, and maybe a couple of other spices, I can't remember. I'm smoking it on a Weber w/ hickory chips

              1. re: baldbert

                I'm by no means a bbq expert, but I am pretty good at forgetting to "rinse after brining" and for reasons I can't explain, it makes a big difference.
                The flavors in your brine sound great, but I suggest a good rinse before cooking and remembering what Tommy said above about not rubbing with salt even if you did cut back on the salt.