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Unread 11-13-2012, 12:40 AM   #2
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I would do both injector and brine. Brining does not add alot of flavor, just moisture. I am thinking that I will both inject and brine. Also be careful that you dont add too much smoke. poultry soaks it up just like a sponge.
James ECB, UDS, Mini-WSM, OTS.
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