Hello, first time poster. I'm new to brewing, but am a seasoned griller/smoker (pardon the pun).
Anyway, I smoke a lot of pork shoulders (Boston Butt) and typically brine them with Molasses and Pickling Salt. Well, I finished my 2nd homebrew yesterday (A New Belgium Fat Tire clone...one of my favorite beers and not available in Georgia) which used Alexander's Pale LME, and I thought, "hmm, I wonder what would happen if I used LME for my brine instead of Molasses."
So, has anyone out there used LME in a brine? If so, how is it? I'm thinking about using an Alexander's "Kicker" of Pale LME (1.4lbs) for a 6-8lb shoulder. Possibly trying some Dark Belgian Candi Syrup as well.
Thanks!
Anyway, I smoke a lot of pork shoulders (Boston Butt) and typically brine them with Molasses and Pickling Salt. Well, I finished my 2nd homebrew yesterday (A New Belgium Fat Tire clone...one of my favorite beers and not available in Georgia) which used Alexander's Pale LME, and I thought, "hmm, I wonder what would happen if I used LME for my brine instead of Molasses."
So, has anyone out there used LME in a brine? If so, how is it? I'm thinking about using an Alexander's "Kicker" of Pale LME (1.4lbs) for a 6-8lb shoulder. Possibly trying some Dark Belgian Candi Syrup as well.
Thanks!