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Pork butt: brine or inject?

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Post Tue Aug 08, 2017 9:13 am

Posts: 6

First of all: apologies if this is an "old topic" for the pros but....

I live in Germany where currently a lot of crappy BBQ Restaurant are popping up all over the place. No good sauce, the meat has never seen a smoker or grill (therefore no smoke ring or flavor), and don't get me started on what they call "Pastrami" :lol: Now, I would like to show colleagues and friends what pulled pork should REALLY taste like!

So far I did an "ok" job (not competition worthy but still good) with pulled pork...but I would really like to step up my game therefore I am wondering: in order to make pulled pork "foolproof" should I inject it or maybe even brine it?

Every helpful comment is greatly appreciated!

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