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Unread 11-16-2012, 10:07 AM   #129
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Join Date: 06-18-12
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the first time i read through this thread when it got bumped for this year, i (after a couple of sidetracks on some of the links) ended up on a site that had a pros & cons of wet brining and dry brining. anyone have the site handy? i cant find it now.

Take lots of naps now. You'll wish you had later.

seadad's smokehouse

Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.
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