- Aug 30, 2007
- 79
- 10
Yes, I've read the brining link, but I'd like some "real world" advice on whether to brine or not to brine.
Also, what' the preferred wood?
And how long should I allow at 300 degrees? Do I need to "mop" it like I do with pulled pork?
Also, what' the preferred wood?
And how long should I allow at 300 degrees? Do I need to "mop" it like I do with pulled pork?