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Recent content by hartdp
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Thanks all the information!
I smoked a pork loin afer using a brine recipie I found on the net for pork and it tasted very good. It was moist and the brine gave it some tastes to the center meat that complemented the hickory. Granted a pork loin is a blank canvas, but it gave me the idea...
Hi all, new here. Thanks in advance.
Any ideas on ingredients to brine up a butt with "sauce" flavors prior to smoking?
A lot of storebought sauces cover the smoky flavor imparted by the wood. I'd like to do most of the flavoring with a good 72 hour soak if possible.
I'm still kind of...