I brined a 5lb piece ****k butt with Morton's Tenderquick[salt, sugar, .5%
nitrite
and .5% nitrate] using their recipe on the package. I did cut back a
little
on their recipe, which uses 1 cup of Tenderquick per quart of water to
make
the brine. Some of that is sugar. I brined the ****k in a ziplock bag for
five days in the frig.
After cooking at a low temp on the grill the results were good, but only
good. It had an only slightly "hammy" taste. Has anyone tried this, either
with brisket or with ****k?
Thanks in advance,
Kent
