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Have an uncured picnic ham that I accidentally bought (thought I grabbed a Butt ) in January that I need to use before it goes bad . I have heard they tend to be dry so I was wondering if anyone has a good pork brine I can use ?
Appreciate it used your recipe minus the pickling spice used an onion garlic rub instead . It has to go on the smoker tomorrow so it is only going to get a 24hr brine . Should I or could I inject it also or am I getting into over kill ?
On another note, I smoke picnics all the time and haven't hada dry one yet. Smoked one a few weeks ago and itbwad as good as any pulled pork I've ever made or purchased.