I bought a 7.5 lb pork butt yesterday and planned to brine it all day today, dry rub, and roast uncovered at 225 for 10 to 12 hours starting tonight. Change in plans... My husband will not be around to eat it unil Friday noon which is 3 days away. Nice of him to tell me before I started the process. Of course, I only found this out after the butt was in the brine.
I know that people have opinions on whether to brine a fatty butt or not, but (no pun intended) that is the path I am on.
How long is too long to brine a piece of pork that large? After it comes out of the brine, I intended to double rinse it and dry it. If I pull it out of the brine 1/2 to day before roasting, will the moisture in the meat run out, negating the brining effect?
Here is my altered plan... Brine for 48 hours; Double rinse, dry, and put in the fridge for 12 hours; Dry rub and roast uncovered at 225 for 10 to 12 hours beginning Thursday at around 10:00. I plan to serve Friday noon.
Would you suggest anything different?
Thanks for the help! I am a frequent lurker because I can usually glean what I need from searching this site. I thought I would post with these specifics in case I need to correct my course.