Thread: Brine Question?
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Old 02-06-2013, 08:27 AM   #3
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

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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