How many of you brine your butt's before you smoke them?
Do you brine say a pork tenderloin before you smoke it?
Is there a thread that can explain the pro's and con's of brining? When to brine when not to?
Cfarley, why brine a Butt,they cook fine and are juicy as they are:
1.All I do is bring them home,unpackage them, Rub them in my stuff and throw them in the Smoker.
2.Pork Tenderloin, I sometimes wrap in Bacon and do it;then sometimes I go real slow(with this I use a Therm. probe) and go to 145*f and wrap and cooler.
3.Yes,look into the WIKI for them.
Hope this helps....and......