Originally Posted by dan_fash
This may be the issue. The YouTube videos I watched implied that the more salt the better... There were even mentions of adding more salt daily if spots were not coated. I probably used 1/2 - 3/4 cup of Morton's Kosher for EACH of 3 2lb. slabs.
In my one brine batch, I used 4 quarts of water, 1/2 cup of salt, 1/2 cup brown Sugar.
Guessing I can't soak post smoking?
Does everybody cook a piece b4 smoking?
I dont use anywhere near that much
I have started using Mortons Tender Quick, it contains the proper amount of salt and it real easy to use
1 tbl spoon per pound. then I add some brown sugar, CBP and garlic power or whatever
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
Member Great Lakes BBQ Assn