Hey all been a while since I've on here. My question is I'm smoking a rear leg quarter for Thanksgiving and been doing some research. Read some posts of people marinating in buttermilk to help tenderize to meat. Does this also add a buttermilk flavor? I mentioned this to the wife and she snubbed her nose at it. I don't want to smoke this thing up and have it tasting of buttermilk. My plan was to marinate in buttermilk for 12hrs, rinse and inject with beef broth, rub up with favorite rub and wrap or weave in bacon. Smoke 225-250 till IT of 160. The only thing that worries me is the buttermilk, defiantly don't want that buttermilk taste.