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Message
re: Smoked Pork Shoulder: To Brine or not To Brine
Posted on 5/28/11 at 9:39 am to FriscoKid
Posted on 5/28/11 at 9:39 am to FriscoKid
quote:
wouldnt get within 50 degrees of that number. I like to smoke meat at or around 200. I wouldnt brine but I would inject it with some apple juice or something.
This is the correct answer
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