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My cousin told me to brine a pork shoulder for 48 hours before smoking it
He swore it would be the juiciest thing I ever made, so I tried it for a cookout in Boise. The meat was so wet it basically steamed in the smoker and turned out mushy, like pot roast. Anyone have a better method for keeping a big shoulder moist without ruining the bark?
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park.adam15d agoMost Upvoted
Ever think maybe the brine time was just too long? For a pork shoulder that big, a super wet brine can mess with the texture. I've had better luck with a simple dry rub the night before, letting it form a sticky layer called a pellicle. That helps the smoke stick and gives you a way better bark. The fat inside should keep it plenty moist during the long cook. Maybe try that next time?
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wren_rodriguez15d ago
Yeah, that pellicle tip from park.adam is a game changer.
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