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Unread 12-01-2012, 01:22 PM   #89
muidaq
On the road to being a farker
 
Join Date: 12-12-10
Location: Columbus, OH
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Just used this brine with Oakridge BBQ pork and chicken rub smoked with sugar maple. Winning combo right there I tell ya. Thanks John.

I used a half a batch for one boneless breast, four wings and four leg/thighs. I'll definitely be deconstructing my birds before cooking from now on.
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Mike -- 22.5 OTG -- 22.5 OTS -- Mini WSM -- Stumps Prince
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