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Discussion in 'General Discussion' started by lathechips, Feb 21, 2016.
I there a rule of thumb on when to soak in a brine or to use a rub before into the smoker?
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