Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Well not really. Chicken parts I brine. Pork I rub. Beef I sometimes brine or rub. It depends on the natural flavor of the meat, and how I'm looking to enhance it.
I brine lean meats. Fish, Poultry, Pork Loins. Fatty Pork and Beef, I dry rub. Injection works well but extra care needs to be taken to make sure the smoker does not go out...JJ