Hot take: the 'dry brine overnight' advice is wrong for pork shoulder

My buddy Rick from the Franklin BBQ line back in 2019 swore I had to dry brine a pork shoulder for 24 hours minimum. Tried it on a 8 pounder last Saturday and the crust was tough like leather, not bark. Next week I did 4 hours with just salt and pepper, wrapped in butcher paper at 275°F, and it came out perfect with a real bite-through texture. Has anyone else had better luck with a shorter rest time on butts?

2 comments

2 Comments

robin_foster128d ago

Right, that 24 hour dry brine on pork shoulder is a trap. Did the same thing with a bone-in butt last month and it was like chewing on a boot. The longer rest just pulls all the moisture out of the outside layer before the fat has time to render, so you get that tough shell instead of a thin bark. That 4 hour window is the sweet spot for sure. I do mine with just salt, pepper, and a light dusting of garlic powder, then hit 275 for about 8 hours wrapped in foil, unwrap for the last hour to set the bark, and it's always tender with a proper bite through.

the_miles28d ago

Maybe it's the cut of the meat and not the brine time that's the real problem here.