Originally Posted by big brother smoke
I brine my butts always for comps and catering. However, that is just me!
It never comes out hammy and it delivers a flavor profile that I like. I am not just using sugar and salt in water though.
You care to expand on that???
Originally Posted by Bigmista
I've done it and liked it, however injection is quicker.
I always thought liquor was quicker......
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013