So Saturday caught your OA crack team in the lab pursuing truth through experiential data. As I explained in Part 1 of this post we wanted to discover a better way to distribute the flavor through our pork butt. Mat had the idea that brining the shoulder would get a more thorough distribution of salt [...]
Tag Archives: Brine
Brine vs. Rub Experiment Part 1
We’re trying an experiment this weekend with a couple pork butts in an effort to see which approach is better for flavor; either brining the hog and then applying a dry rub or just applying the rub without a brine. The reason we’re trying this is that, although we’ve had some great results the past [...]