hey guys, I follow your BBQ threads here and value your input on food in general. I know you both really know BBQ
Do you use a brine with pork shoulder or ribs? I have a 6lb boston butt in the oven right now. The alarm is set set to go off when the temp probe hits 200 degrees internal, which should be ~7AM tomorrow. I brined the shoulder for ~8hrs today in a solution that was equal parts salt/brown sugar with some bay leaves before applying a dry rub and putting it in the oven.
I also threw a rack of ribs in what remained of the brine to marinate overnight after the shoulder went into the oven earlier. They will get the dry rub treatment and go into the oven for a couple of hours after the shoulder is done in the AM.
This is only the 2nd time I've used a brine to make pulled pork. The result of my first attempt was pretty awesome, IMHO. Is there a better way to do this kind of thing? Will the brine work okay w/ribs? Do either of you use a brine with your BBQ?
TIA