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In Reply to: To brine or not to brine, that is the question. posted by Maya on September 01, 2011 at 12:17:15:
Last year I cooked an 85 pound pig. Thawed and then injected with Chris Lilly's pork injection. I did not bother to brine. Did some online research on how long to cook - cooked in the racer position.
It came out great - at least IMHO. People did take leftovers so we only went home with about 3 pounds of pig.
Have fun, mark
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