PORK APPLE CIDER BRINE BRINE RECIPE
Provided by Beefman-2
Number Of Ingredients 7
Steps:
- COMBINE ALL INGREDIENTS INTO A STOCK POT, BRING TO A BOIL STIRRING LETTING SUGAR AND SALT DE SOLVE INTO LIQUIDS... REMOVE FROM HEAT AND LET COOL. PLACE MEAT IN TUPPERWARE TYPE CONTAINER, POUR BRINE OVER MEAT AND COVER, PLACE IN FRIDGE OVER NIGHT,.,, THEN COOK
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- In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
- When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
- Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
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