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Unread 03-26-2013, 12:14 PM   #6
bigabyte
somebody shut me the fark up.

 
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Join Date: 05-10-06
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Nothing wrong with a brine, but to be honest they are fine without it. I do mine the same way as Bludawg recommends, a couple minutes each side and then indirect to finish up. I've done reverse sear quite a significant number of times, but I find that the fat on the outside crisps up better when it gets the high heat to start so that is the dealmaker for me. I point that fat towards the heat while it is indirect.
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