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Old 02-02-2013, 09:13 AM   #33
On the road to being a farker
Join Date: 10-07-12
Location: Western KY

Originally Posted by Pitmaster T View Post
If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.

Thanks, good info.
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