Go Back
+ servings
how long to brine pork shoulder
Print Recipe
4.50 from 28 votes

Pork Shoulder Brine

This easy pork shoulder brine recipe is the best way to guarantee perfectly smoked meat every time. Made with just salt, water, and herbs, your tender and tasty smoked pork will be your barbecue’s showpiece.
Prep Time5 minutes
Cook Time0 minutes
Resting1 day
Total Time1 day 5 minutes
Course: Brine, Meat Prep
Cuisine: American, BBQ
Servings: 8

Ingredients

  • 8 lb pork butt
  • 10 cups water
  • ¾ cups kosher salt
  • ½ cup sugar
  • 4 sprigs rosemary
  • 2 tbsp peppercorns
  • 2 bay leafs
  • ½ onion
  • 6 cloves garlic peeled

Instructions

  • In a medium or large bowl, add the ten cups of water, salt and sugar and mix together. Mix until the sugar and salt have both dissolved.
  • Add the remainder of the ingredients and mix until fairly evenly spread. Set aside 2 cups of reserved brine mix (more on this later) and pour the rest of the mix into the sealable bag.
  • Carefully place the meat in the brine-filled bag and seal it. Place in your refrigerator and leave overnight or up to 24 hours.
  • While smoking your pork shoulder we want to apply our reserved brine to the meat now. The reason for this is to enhance the flavor profile of the cut further while also maintaining its moisture.
  • Pour the mixture slowly over the meat. Alternatively, you can use a grilling brush to apply it. Leave to cook for the remainder of its allotted cooking period, aiming for an internal temperature of 190°F/90°C.
  • Once you hit that magic number, remove the pork shoulder from the smoker and wrap in tin foil. Leave for 30 minutes to allow the juices to cook. Serve up and enjoy!