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Unread 11-23-2011, 07:00 AM   #14
On the road to being a farker
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Join Date: 02-24-08
Location: Loganville, GA
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I put a 20 pounder in the brine about 36 hours ago. I'm going to take it out in a few minutes, rinse and dry it. I've heard people say they put it in the refrigerator for up to 24 hours to dry the skin some which makes it less rubbery. Anyone do this for this purpose and does it work well?

18.5" WSM
22.5 WSM
And a nice propane grill that gets very little use anymore...
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