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Used to come here quite abit before I got hit with a stroke 3 years ago. Thinking I'm feeling good enough to try a smoke for thanksgiving but for some reason feeling intimidated. Thinking about a brine that has water, salt,and suger then a chipoltle paste rub, with garlic. Does a brine usually have sugar. Or do you have a better brine? Do you brine for 24 hours. Idoes it rest for long? Thinking about tossing on another meat cause have a sub ouond breast for 6 people and growing. What meat would be good to have with turkey.
Thanks for any help. Sorry for the long post.
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