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Old 07-02-2013, 08:35 PM   #9
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky

I like to do the salting method for a day or two before hand myself, adding more salt each day I do it. I also think that when you do this, it is important to let air flow underneath the meat so I put mine on a rack in a pan. The meat always comes out juicier when I do this. It never tastes salty either. I think the resting portion is also important to help keep it juicy. Injecting has always just made a mess for me, never accomplished much.
XL Big Green Egg, Weber kettles, WSM 22.5" and Pellet Pro adapter
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