BBQ Eggs

A good brine can help add moisture and flavor to just about any meal.   Below is a brine recipe (provided by a friend) that I like for pork shoulders.  

• 1/2 gallon apple cider vinegar
• 12 lemons squeezed
• 12 jalapenos/serranos (proportion to preference)
• 1/4 cup pepper
• 1/4 cup non-iodized salt
• 1/2 botle worchestershire

Directions are very simple:

1. Add salt and pepper to soaking tool (I use a small clear rubbermaid).
2. Add worchestershire
3. Add cider vinegar and stir contents until salt and pepper dissolve (mostly)
4. Cut lemons and squeeze into mixture.     You can put the spent lemons into the container for volume.
5. Cut up jalapenos/serranos and place in mixture.   Stir for a minute.
6. Place meat in brine. 
7. Soak meat for 12-36 hours.  Remove and pat dry.  Apply rub as desired.

Depending on the size of the meat and the container, you may need to add more apple vinegar or worchestershire to taste.  You can also wrap a plate in foil and place it on top of the meat to use it as a weight if the meat keeps floating up.