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Unread 11-14-2012, 08:09 PM   #7
Meat & Heat
Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO
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Did a 34 pounder on the smoker last year. We brined for a day and a half then smoked, it was great but a lot of work. I have also injected but I don't think they come out quite as moist as if you brine.
Just my 2 cents worth.
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