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I know you're still experimenting with lump on your WSM, but what are your thoughts so far? I'm very interested since I've only used briquettes, but have some lump I plan on testing out this Sat.
On your buttermilk brine, do you find that the buttermilk actually imparts flavor or is it "only" moisture?
So your Chicken looks fantastic , and so the sides also. But I have a question , if the Buttermilk doesn't impart any of it's tart flavor , why waste good Buttermilk
I enjoy a big ole jar full of Buttermilk and sometimes with cornbread .