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Old 06-15-2013, 08:40 AM   #6
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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I wouldn't waste my time brining or injecting that. It's gonna taste great as is. That's a nice looking hunk of pig. I might consider injecting if I was feeling adventurous, but it's not my usual process. I prefer a nice dry rub and just lay some smoke on it, then cook till it surrenders.
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Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

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