On Mar 30, 9:54*am, Sqwertz > wrote:


> Not sure why everybody is against it.

I don't think anyone is against it, but we're simply saying what you
said he

> *True, it doesn't need it,

And letting him know that moistness is not a particularly good reason
to brine this cut o meat.

>but
> it can benefit from it, especially if you're tired of the some 'ol
> pork.

That makes sense to me. It doesn't make as much sense to do on your
very first cook, that's all. And then think it helped keep the meat
moist.