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Thaw and Brine a Butt

 
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fisherfrk
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Joined: 05 Jul 2011
Posts: 50
Location: Abington, PA

PostPosted: Sun Dec 06 15 1:02 am    Post subject: Thaw and Brine a Butt Reply with quote

This year at Thanksgiving I was asked with to prepare several turkeys for our church. Alton Brown suggests thawing and brining the turkey at the same time by preparing the brine and then letting the frozen turkey keep the brine at a safe temp. It seemed to work well, the temp stayed well below 40 degrees for the full thaw and the birds were good. By the time the turkey were thawed, they were well brined.

My question, could I use the same technique to thaw and brine butts? Would there be downside? I used a cooler for the turkey and could do 6 butts in the same cooler (after it is fully sanitized).
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Smokin Mike
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Joined: 02 Dec 2008
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PostPosted: Sun Dec 06 15 6:01 am    Post subject: Reply with quote

It really depends on if the butt has already been "enhanced" with solution from the packing house, or not. If it has then you may end up with too much salt. None the less, not many folks brine their butts. There just doesn't seem to be a need to with all the fat and collagen already there to make the meat moist and juicy. But that's a personal preference and I'm not going to dispute that with anyone that uses a brine. If I do anything I'll dry brine overnight with a rub that's heavy with kosher salt. You just have to figure out what works best for you but I would like to suggest that any experimentation should be done when the meal is not going to be critical.
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fisherfrk
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Joined: 05 Jul 2011
Posts: 50
Location: Abington, PA

PostPosted: Sun Dec 06 15 7:38 am    Post subject: Reply with quote

Thank you, Smokin' Mike. I coooked about 1200 lbs last summer and normally do rub them and inject them with salted apple juice. I was not sure if the frozen butt in the brine for 3-4 days would be too much. BTW, none of the butts I cook are "enhanced".
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