How to Brine a Pork Butt Roast Prior to Smoking
- 1). Make a hot or cold brine solution based on the ingredients available to you. For a cold brine, dissolve 12 oz. pickling salt and 8 oz. molasses in 2 qts. water. For a hot brine, heat 1-1/4 cups kosher salt and 6 tbsp. sugar in 3 qts. water in a large pot. Let a hot brine cool to room temperature before you add the pork.
- 2). Pour the brine mixture into a large plastic container with a cover -- a small cooler works well -- and submerge the pork butt inside, fat side up. Put a heavy plate on top of the pork if necessary to keep it submerged.
- 3). Place the brining pork into the refrigerator and allow to soak for at least 8 hours, but no longer than 48 hours. After brining, remove the pork butt and pat dry before seasoning and smoking.
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