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Old 08-16-2010, 03:00 PM   #4
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC

King - thanks for the rub recommendation. I'll probably do a very similar variation of that.

MadCityJim - Thanks for all of the info. Mine is basically the same as yours, just a flat that if I remeber correctly weighed just over 5 lbs. I've had it in the brine for 8 days. It sounds like I might should pull it out soon. Is there any disadvantage to waiting until the weekend? Also, did you soak it after brining to remove any of the saltiness?
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

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Try the [URL=""]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
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