Thread: Brine Question?
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Unread 02-06-2013, 09:27 AM   #3
John Bowen
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Join Date: 01-09-13
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I guess that was a real newb question, but it seems that chicken IMO does not stay on the smoker long enough to get a real rich smoke flavor. This weekend I am trying some smoked salt in my brine but my experiments with that so far makes me wonder if the results will not be consistent.
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