Brining ribs, pork butt, brisket or the like.....
There was a thread last week (by grillinfool I think) where during a radio interview he mentioned brining a rack of ribs. Pumpkin brine I think? I've also been proposed a question today by a fellow Brethren about brining pork shoulder. Just got me wondering if others have tried this?
In my mind, brining is purely genius and an awesome way to flavor meats, but to date, I've only tried brining poultry. It works awesome on poultry.
I can see it doing some magic on ribs, but on the big cuts?
Any opinions on if brining would somehow do BETTER than injecting?
Big JT's Smokin' BBQ Competition Team
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