Banner advertisements by bbqads.com

Brining Pork Shoulder


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by dubuQUE on June 11, 2016 at 05:19:44:

I have had good results scoring pork shoulder, slather with yellow mustard, cool overnight and then into my Klose stick burner the next day. Now I've come across a recipe that brines the shoulder for 48 hours. Just might want to try the brining. I would appreciate any suggestions, do's and don'ts. Thanks.


Follow Ups:



The BBQ Forum Home Page

Source:
173-27-210-236.client.mchsi.com
173.27.210.236
Mozilla/5.0 (Windows NT 10.0; WOW64; Trident/7.0; rv:11.0) like Gecko

Post a Followup

If this post is blatant spam, click this link to report it to the moderator
and or post a reply to this message below.

Name:
E-Mail: Not a good idea.

Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:
Optional Sound URL:

Please Click Just Once! >>>

When the button "depresses" your post is on its way, however the Web may be slow at times.


[ Follow Ups ] [ Post Followup ] [ FAQ ]