first smoke on char-griller duo
On Mar 30, 8:09*am, Steve Calvin > wrote:
> Walt Fles wrote:
> > It was 6 pounds, and the brine added some nice moisture
And you know that because you've cooked a few that weren't brined?
That cut of meat has so much excess fat and moisture that we cook it
for hours at a time getting rid of it all to make it edible.
Moisture is NOT a problem with butts.
As Calvin said though, it's your time and money. Do as you please.
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