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smoke after brining question

post #1 of 5
Thread Starter 

Hello, I have been brining a ham roast about 16 days now as per Pops wet brine recipie, I have experience smoking but this is my first time brining

 

I am about to pull it from the brine and toss it in the smoker, besides maybe rinsingit off is there anything else I need to doÉ

 

its a 4-5 pound ham roast, injected it 6-8 times with the brine and had it in the brine about 16 days, nice pinky color to the meat, brine is still nice and liquidy

post #2 of 5

I'm sure you've smoked it by now, but how did it come out?

post #3 of 5
Got any pictures of it ?
post #4 of 5

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post #5 of 5

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