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I use a cooler to Brine. These coolers are food quality, so they are
safe.
Completely cover the meat with the Brine.
When you use these coolers, you can just add ice to keep the brine cold
during the process. It is IMPORTANT that you keep the water cold
during this process so your meat will not spoil. Just keep adding
ice when the water gets warm enough to dissolve the ice. If you have to
take some of the water out during the process to add more ice, that's OK.
Here is what I used for the Brine.
1/2 cup Kosher Salt (this is the standard for all
brines)
1 gallon water
This is where your imagination comes into play. Go thru the kitchen
looking for spices you like.
I used this to 2 gallons of water and 1 Cup Salt
1 Cup
Cajon Seasoning
1 Cup Apple Cider Vinegar
1/4 Cup
Red Pepper Flakes
5 twigs of
Rosemary
8 oz. jar of Dark
Molasses
 
I have also used plastic
containers like these and then placed them in a large cooler filled with
ice.
She was in there for about 35 hours.
Rinse the brine off the meat really good
before smoking.
I did put on Olive Oil and
cover with Cajun Seasoning before I put
it on the Smoker.
I laid the Rosemary twigs on the top of the Butt. It really smells good
when it gets hot in the smoker.
I am
also smoking one with regular
seasoning rub
just to see
if there
is a difference.
Smoking at 225-250. I will cover them with foil at 150 internal temp.
If there is too much juice in the pan, I'll take some out. Leave about 1/4
inch of juice in the pan. Keep that juice for making a sauce or adding
back to the meat when you pull it. You can let it cool and the fat will
harden and you can discard that and have wonderful juice from the meat.
Uncover her at 180 and let it go to an internal temp of 195. Pull it off
the smoker and let it rest for an hour.
MEAT IS DONE AND HERE ARE THE RESULTS:
OK, here's the deal. I and 5 other people tasted the end results. We
sampled both Butts for moisture, flavor and tenderness. HOLY
MACKEREL!!!!! The taste is incredibly different after brining.
Now, this is what I learned. When you marinate meat, the
marinade only reaches into the very outside edges of the meat. But, when
you brine the meat, the brine goes all the way into the meat.
You can make the meat taste
like whatever you use in the brine. Use your imagination. You could
taste the molasses and especially the Rosemary. I think I will add more
hot spices next time.
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