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First time using my new First gen MES 40. Started with a 6.5# pork loin, injected with a mix of Tonys, Old Bay, and POG diluted so it wasn't so salty, and brined in the same overnight Friday night and most of the day Saturday. Took it out of the brine and dried the loin off and put it in the...
I was under the impression that the water is there to provide a stable thermal mass inside the smoker. But that comes from a very new to the game MES guy....