|
Don't forget to brine!!!
If you're doing pork or chicken, I highly recommend you brine the meat prior to smoking. I brine pork butt in pickling salt and molasses for 48 hours prior to smoking. Then I pat dry and put my rub on it just before it goes into the smoker for upwards of 12 hours. It is delicious. Search foodtv.com for Alton Brown's pulled pork recipe. That's pretty much what I use, and it's incredible.
FYI, a brine is the same thing as a marinade, except that a brine has no acid in it (like citrus juice, etc.)
I've still never done beef brisket...anyone have any tips on doing one?
|