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Brine for Pork Shoulder
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<blockquote data-quote="ItemB" data-source="post: 118552" data-attributes="member: 552"><p>I have never brined either just rubbed with spices for a day and has always turned out good. One thing regarding time is you can wrap in foil once it hits 165 degrees to get past the stall to speed it up. But it seems all shoulders/butts are different depending upon how much fat and marbling needs to be rendered</p></blockquote><p></p>
[QUOTE="ItemB, post: 118552, member: 552"] I have never brined either just rubbed with spices for a day and has always turned out good. One thing regarding time is you can wrap in foil once it hits 165 degrees to get past the stall to speed it up. But it seems all shoulders/butts are different depending upon how much fat and marbling needs to be rendered [/QUOTE]
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