I think this is a good article about all the things we should be concerned
about when we brine, rub, and "smoke-cook low"

http://www.uga.edu/nchfp/publication...oke_intro.html

Kent

Remember to FTC.
What is FTC?

Here is a snip from the Bradley smoking forum, it is VERY important to do this.

Foil, towel, cooler. This is a technique used to allow the meat to rest after smoking/cooking so that the juices will redistribute into the
meat. Remove the meat from the smoker, wrap in foil (some people wrap in saran wrap and then foil), then wrap in a towel (acts as an
insulator), and place in a small cooler for at least 1 hour, but preferable 2-3 hours or more. You will be amazed that the meat is still just
about as hot coming out of the cooler as it was when it went in, and in fact the internal temperature should continue to rise about another
5-7 degrees. The difference will be that the juices will mostly stay in the meat when cut, as opposed to carving immediately where most of
the juices will run out of the meat, leaving it dry.



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