The wife & I were at our local County Fair this morning. With all the food in the food court, I try to find something unusual, (no hamburger-hot dog). Sitting behind one of the vendors were 2 smokers. Thin Blue was exiting the stacks. Had to walk aroud front and see the menu. Smoked chicken, ribs, brisket, pulled pork and the sides. Beans, dirty rice and other cajun food.
Had to have some. The food was great. While eating the pink chicken I got the owner into a smoking conversation. Gentleman and partner are pure cajuns. Anyway, he says he brines his pork for about a week. This was new to me. He got busy before I could inquire more about the pork brining. (Guess people figured since I raved about his "pink chicken", they would try it.) Left the fair happy, full of great Q and some of his rub that I have on a shoulder for this weekend's smoke.
What I need to know, does anyone brine their pork? If so what do you use in the brine. (Never got the chance to ask him since he became busy)
Had to have some. The food was great. While eating the pink chicken I got the owner into a smoking conversation. Gentleman and partner are pure cajuns. Anyway, he says he brines his pork for about a week. This was new to me. He got busy before I could inquire more about the pork brining. (Guess people figured since I raved about his "pink chicken", they would try it.) Left the fair happy, full of great Q and some of his rub that I have on a shoulder for this weekend's smoke.
What I need to know, does anyone brine their pork? If so what do you use in the brine. (Never got the chance to ask him since he became busy)