The BBQ BRETHREN FORUMS. - View Single Post

SmokeWatcher · 11-24-2011, 06:12 AM

I usually go from brine to cooker without resting. The high temps should crisp it up alright.

11-24-2011, 06:12 AM	#2
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az	I usually go from brine to cooker without resting. The high temps should crisp it up alright. __________________ If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.