Finally gave the pickle brine a shot. Marinaded for 5 hours and seasoned with Jeff's Original. They where tender and juicy. I normally inject and do prefer that but these where good for a change of pace.
This is how I butter my corn. Butter and salt on piece of bread and use that to butter the corn. My old fishing work buddy said I finally learned something from a Yankee.
![IMG_20240628_164929218.jpg IMG_20240628_164929218.jpg](https://www.smokingmeatforums.com/data/attachments/699/699547-42756761ad4fd87b7bd2ccc6de4a18aa.jpg)
This is how I butter my corn. Butter and salt on piece of bread and use that to butter the corn. My old fishing work buddy said I finally learned something from a Yankee.
![IMG_20240628_171400564.jpg IMG_20240628_171400564.jpg](https://www.smokingmeatforums.com/data/attachments/699/699546-8b00b833cbc02116a34ff54ec3221e35.jpg)
![IMG_20240628_171601306.jpg IMG_20240628_171601306.jpg](https://www.smokingmeatforums.com/data/attachments/699/699544-c17ebb682ce496749136e7576b7492eb.jpg)
![IMG_20240628_171657974.jpg IMG_20240628_171657974.jpg](https://www.smokingmeatforums.com/data/attachments/699/699543-23de6c808a92f17f610d1b9b27a02dd4.jpg)
![IMG_20240628_171542270.jpg IMG_20240628_171542270.jpg](https://www.smokingmeatforums.com/data/attachments/699/699545-7b6d75db4157ba6eb97fea905537b104.jpg)