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Unread 12-23-2011, 12:25 PM   #71
patwill66
Knows what a fatty is.
 
Join Date: 04-07-10
Location: Burnsville, MN
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Personally, I gave up on traditional brining a long time ago. Now, I actually inject a regular brine into all poultry and pork that goes on my smoker.

I have found that when I inject, far more brine gets into the meat, making it more moist, more tender and more flavorful in the end and only takes 20 minutes to inject and rest versus overnight.

When I have brined, it definitely has worked better than not brining at all, but injecting brine seems to work better for me and results in a better product.
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Patrick Williamson - Proud owner of a Bubba Keg - www.patricksrecipes.com
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