Quote:
|
Originally Posted by 2nd hand
A brine is the same as marinading correct? If so, how do you guys and gals brine larger pieces of meat? Do you use like a 5 gallon bucket(clean of course)? I've smoked an 11 lb beef round flat and a 15 lb of some part of a cow lol and I would've liked to let it sit in some sort of marinade.
Also, is there a good no nonsense bbq book that you would recommend for a rookie like myself. I'm still working on my vent adjusting to keep my lump burning longer.
|
2nd Hand I would recommend Paul Kirk's championship BBQ book it has alot of information on sops, mops, brines and marinades. It is my go to book for a majority of my BBQ needs.
