View Single Post
Unread 01-07-2013, 12:44 AM   #7
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Downloads: 0
Uploads: 0

If you used a cut of meat like bottom round for this, it's gonna take a little different procedure I think due to the thickness of the meat. I think a wet brine rather than a dry brine and you would probably want to inject the meat with the curing brine also.
Kamado Joe Jr. Kamado Joe Big Joe Kamado Joe Classic Old Country BBQ Pits Brazos Offset
UDS Traeger Lil' Texas Elite
JMSetzler is offline   Reply With Quote

Thanks from: --->