Originally Posted by Al123
New member from Australia. Merry Christmas to you all. Boss(wife) bought me a gas smoker for Christmas. She was told that i should soak my meat in brine for 24 hrs before smoking so as the meat does not burn. Can't find anything about this on your website. Would be grateful if someone could confirm this as true or a load of cods wolop.
Welcome, It is a real good idea to Brine Poultry, Fish and any Pork you wish to Cure to cold/cool smoke such as Streaky Bacon, Hams and such. If you just want straight up smoked Pork and Beef there is no need to Brine. Brine is all about adding Moisture, Tenderizing, adding Salt and any flavor you wish. It has zero to do with whether or not a meat will burn. Your Temperature is the only thing that burns meat if it is too high...JJ