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Brine for Pork Shoulder
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<blockquote data-quote="jpv" data-source="post: 118551" data-attributes="member: 302"><p>Not trying to hijack here but with my 40" masterbuilt electric it's more like 2hrs/lb @ 225 degrees...is there something wrong with it? I've done at least a dozen butts in it and there always right around that timeline per lb.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>This is my brine recipe for 2 (6-10lb)butts so cut it in half for one. Has always turned out amazing so have never done anything different. I use it for the brine,injection, and mop during smoking.</p><p></p><p>8 cups apple juice</p><p>4 cups water</p><p>3/4 cup Worcestershire sauce</p><p>1/2 cup salt</p><p>1/2 cup brown sugar</p><p>1 cup beef broth</p><p>1/2 cup cider vinegar</p><p>1/3 cup vegetable oil</p><p>1 teaspoon dry mustard</p><p>1 teaspoon garlic powder</p><p>1 teaspoon crushed red pepper</p></blockquote><p></p>
[QUOTE="jpv, post: 118551, member: 302"] Not trying to hijack here but with my 40" masterbuilt electric it's more like 2hrs/lb @ 225 degrees...is there something wrong with it? I've done at least a dozen butts in it and there always right around that timeline per lb. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] This is my brine recipe for 2 (6-10lb)butts so cut it in half for one. Has always turned out amazing so have never done anything different. I use it for the brine,injection, and mop during smoking. 8 cups apple juice 4 cups water 3/4 cup Worcestershire sauce 1/2 cup salt 1/2 cup brown sugar 1 cup beef broth 1/2 cup cider vinegar 1/3 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon crushed red pepper [/QUOTE]
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