Brine Or Rub

Discussion in 'General Discussion' started by lathechips, Feb 21, 2016.

  1. lathechips

    lathechips Fire Starter

    I there a rule of thumb on when to soak in a brine or to use a rub before into the smoker?
  2. 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. 
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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

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