"Dave Bugg" > wrote in message
news:bpBHj.2081$fq2.125@trndny03...
> Walt Fles wrote:
>> I brined a pork shoulder roast overnight to prepare for smoking.
>
> Why?
>
> --
> Dave
> www.davebbq.com
>
Exactly my thought. The only piece of pork that may benefit from brining is
a hunk of loin. It has little fat. I don't believe I have ever brined a
piece of pork.
I don't like starting day before yesterday to cook a piece of pork.
I usually just open the package, sprinkle on my rub and cook.
--
James A. "Big Jim" Whitten
www.lazyq.com