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Posted on 6/14/18 at 4:56 pm to SmokedBrisket2018
You got me. I've been running a MES 40 for twenty years.
This post was edited on 6/14/18 at 4:58 pm
Posted on 6/14/18 at 6:03 pm to oOoLsUtIgErSoOo
I only brine poultry and the leaner pork cuts. I brine the loin and the ham, that is about it. Like others have said, most pork renders plenty of fat.
Posted on 6/14/18 at 6:11 pm to NOFOX
quote:
That is why competition teams inject instead of brining to get extra flavor profiles.
I agree with you on not brining but this is not why competition teams to not brine. They couldn't if they wanted to as far as the shoulder goes, no time to brine.
Posted on 6/14/18 at 7:11 pm to oOoLsUtIgErSoOo
Waste of time and resources!
Posted on 6/14/18 at 8:55 pm to LSU Tiger Bob
Thanks for the feedback.
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