Quote:
Originally Posted by oldbill
The only time I worry about a brine is when I'm doing a whole bird or halves. The great thing about the dark meat is that it's full of fat and natural flavor, so I just get up under the skin with some oil and a little rub so that as the fat in the skin renders the rub get's into the meat.
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Thanks. Sounds great!! Im going to try a couple methods this week to see what works for me. at least I have a starting point now
