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  • Opinions on Alton Brown's pork shoulder

    I have been a fan of Alton Brown for a lot of different types of cooking, but I have never done any of his smoking recipes. What do the experts here think of this recipe?

    http://www.foodnetwork.com/recipes/a...ipe/index.html

    Seems quite different from what I normally see here...

  • #2
    Never seen a need to brine a butt... and if I did brine one it would be to introduce flavor into the meat. Seems he should be adding the spices to the brine to me...

    And 210° is too low a temp. It'll work, but why go thru that? Go to 250° and git-R-done!
    In God I trust- All others pay cash...
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    • #3
      I used to be a fan of Alton Brown, until I saw him Brine some Pork Belly, without cure, for a very short time, and then smoke it low & slow for 7 hours. Now I totally ignore him.
      Shouldn't show unsafe practices by cooking celebrities, on TV.


      Bear
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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      • #4
        Originally posted by Bearcarver View Post
        I used to be a fan of Alton Brown, until I saw him Brine some Pork Belly, without cure, for a very short time, and then smoke it low & slow for 7 hours. Now I totally ignore him.
        Shouldn't show unsafe practices by cooking celebrities, on TV.
        I seen that. One helluva aberration from his normal pretty solid practices. You gotta admit he brought alot of folks into the kitchen tho. And I like his sense of humor. Go figger
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          OK.. So about a month after I joined this forum I had a sample of the Mad Hunky Pork Brine. Took a 9lb butt, stuck it in the brine for about 10 hrs. Then rubbed with MHGP and smoked at 250-275. The rub got sucked into the meat because of the brine and the flavor was great. Not necessary to brine butts but I like it better than injecting.

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          • #6
            Originally posted by Richtee View Post
            I seen that. One helluva aberration from his normal pretty solid practices. You gotta admit he brought alot of folks into the kitchen tho. And I like his sense of humor. Go figger

            I can't disagree with what you said above.
            I just think of all the people who have no idea of safety, and then they follow that Step by Step. Most think anything he says or does is totally safe. That's scary.

            Bear
            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


            Mom & 4 Cub litter---Potter County, PA:

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            • #7
              Originally posted by 1Cavman View Post
              OK.. So about a month after I joined this forum I had a sample of the Mad Hunky Pork Brine. Took a 9lb butt, stuck it in the brine for about 10 hrs. Then rubbed with MHGP and smoked at 250-275. The rub got sucked into the meat because of the brine and the flavor was great. Not necessary to brine butts but I like it better than injecting.
              Now THAT is a reason to brine a butt Not for moisture for sure...
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                Now THAT is a reason to brine a butt Not for moisture for sure...
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                • #9
                  I like what Alton does most of the time. Butt I have seen several instances involving curing or "cure" that are unsafe at best (to my puny knowledge).
                  I always brine my butts, butt as Rich said,"210 is too low".
                  Mark
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                  • #10
                    Alton Brown is a god amongst men

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                    • #11
                      I have done his recipe for butt's and its not all that bad..!! But I see no reason to brine a butt...!!! And I have also done his bacon recipe but with quick and tender and it was great..!!!

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                      • #12
                        I have never brined a pork butt.

                        However, if I am not mistaken, Walking Dude would never Not brine a butt.

                        Perhaps he'll chime in.

                        I do agree that it is a way to pull in flavors rather than injecting as no need for additional moisture for a butt..
                        Pete
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                        • #13
                          I love Alton Brown's show and most of what he does is solid. With that said if you want to see him go way way off the mark, watch the one where he frys a Turkey. I think the lawyers and safety folks got into that one. He had pulleys rigged up on step ladders had the "frying" temperature down to something completely ridiculous like 165° ...It was just completely stupid. If you followed it you would have a greasy inedible mess.
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                          • #14
                            Originally posted by Snarlingiron View Post
                            something completely ridiculous like 165° ...It was just completely stupid. If you followed it you would have a greasy inedible mess.
                            165?? Heck..that won't fry anything. Frying requires that moisture be turned into steam. No workie... yeah that WOULD be a mess. Even 265 is too low..but would work. Badly.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              no thoughts on AB as a cook either way.. too much science stuff for me if I was to critique.

                              As for the brine, whatever he wants to do, ive seen alot worse done to pork.

                              those who buy "enhanced" pork, arepretty much buying brined pork.
                              Just because you welded some shit together doesnt make it a WSM.

                              Twitter: @GrubSeeker

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