Traeger Apple Juice Brined Pulled Pork

Traeger Apple Juice Brined Pulled Pork

So I wanted to try something I have been wanting to do for awhile. Brine a pork butt and see if there is a real difference.

8 CUPS APPLE JUICE
4 CUPS WATER
1/2 CUP WORCESTERSHIRE SAUCE
1/2 CUP SALT
1/2 CUP DARK BROWN SUGAR

In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food-safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine.
Cover and refrigerate overnight.

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[bennetblanchard]

Thanks for being honest about the brining

[SmokinandGrillinwithAB]

Looks tender and juicy. Another well produced video

[garrybailey]

I only use brine on chicken, love the idea of straining/using the juices. Really appreciate your honesty when you appraise your cooks! One of my favourite channels, thank you

[joegallagher]

Thanks for your candor. I have had similar results. Still experimenting but I feel better now that I hear others have similar results.

[cmandaro]

I have a friend that brines, when he does it he makes a bunch of pinholes all over with a long metal skewer, this lets the brine get in to flavor it more(so he says)it comes out good, give it a try

[petermyers]

When I marinate or brine pork in Apple juice, I try to smoke with Apple wood. That way, there’s not too much going on. I also use just one type of rub to keep the flavors distinct. Another idea you can try is spraying your pork about every hour with apple cider vinegar and Apple juice. Keeps it moist and helps keep it tender on the outside. Bravo! Thanks.

[davidh]

I like the way you try something new and give your opinion of it on the show instead of trying it first then making a video of it and saying how awesome it is. just came to your chanell and like what I seen so far

[RayMacksKitchenandGrill]

Chris, you've got my mouth drooling. I really love your cooking and grilling videos.

[johnskinner]

Thanks for the honesty. I have never brined mine was thinking about it came across your video and I think I’ll just stick to whats been working. Thanks for the share

[ghostgoat]

I like your honesty...you got a new subscriber!

[WhiteThunderBBQ]

great cook brother! I only brine chicken amd turkey.

[RICHARDINTHEKITCHEN]

Good vid. I have used a pork brine with the same ingredients you used, but a with a little variation. I boil my brine then add the sugar cuz it will quickly dissolve the sugar. The only drawback is I let it cool cuz I don't want to add my pork to the hot liquid and start it cooking in the brine. It has always come out really good. Thanks for sharing.

[JervisTetch-ot]

I use Lawry's marinades and brine it by adding Kosher salt & water so the butt is completly immersed for overnight, about 12 hours. It comes out moist with a tad taste of the marinade and what I like about Lawry's is they have many different flovors

[billturner]

I agree that the pan will hold the juice so you can pour over it later. I'm conflicted about brining. I do on pork chops because my wife thinks it helps. I'm not sure it is worth the effort but it certainly doesn't hurt anything. Seems like injecting would be about as good as brining. Yours looks great! I smoke on a Kamado Joe.

[SparkyMD]

I also smoke meat inside an aluminum tray. that's why it so juicy. it just makes sense to leave it in its own liquid while cooking to keep it from ending up dry.

[tsadkiel]

brine longer, at least 24 hours, 48 works best (if you can go longer is even better), gives the brine longer to set in and work into the muscle/majority of the meat.

[johndk]

try using a cure brine with tender quick or the pink salt #1, tender quick is 1tbs per pound of meat

[horsegonewild]

Use an acid such as apple cider vinegar or even a light ale with your apple juice when brining. The flavor and moisture of the brine will penetrate the meat better.

[fatiuspaul]

Hoki is Blue Grenadier, Hoki is really the New Zealand name for it. Burgers in Australia, always have beetroot included. That is shredded carrot, not often included in burgers

[hearingvisions]

i do a wicked porky. Honey salt and herb my pork. fridge over night.

bed of onions to raise the pork joint
dump bottle of apple cider in the roasting tin can throw in couple carrots too.. low at 200c for 2 hours hours basting every half hour. 260c for half hour to finish..

pick out carrots.. use all the juice and broken down onions (rough chopped rings) in a pan.. add veg stock pot.. couple spoons of flour in to thicken.. simmer till ready to use

Best pork / gravy combo ever.

Tried brine, wasn't for me.. prefer my way.