Brine?

[mont86]

I was watching good eats and Alton B. Used a brine on a Boston Butt before
smoking it. What is everyone think about brining. I also see it used alot on
diners, driv'ins and dives.

Did anyone else see the good eats epi. where AB used terra cota pot for a smoker?
He wasn't real keen on using propane for smoking either. He used a hot plate for the heat.

[Chef Boy]

I've used brine on pork chops with great success. Keeps 'em nice and moist.

I haven't really done turkeys or anything - mostly because I haven't been motivated to find a huge tub to put it in :)

CB

[Roscoe]

Come on, Chef Boy, I know you're motivated, the problem is that all your huge tubs are filled with beer. No shame in that. I'll take a cold beer over a raw turkey any day.

[Mystic]

I like brine on chops ... but for pork butt I prefer injection - apple juice, apple cider vinegar, mixed with the rub I plan on using. For a 5 lb butt, I'll inject about 3/4 to a full cup.

As far as the clay pot. That was the episode I figured out I could use my weber gas grill as a smoker. Use a chip box for smoke and keep the temps at 230*, front burner only, push the meat as far as I can to the back of the grill.