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Brine Or Rub

post #1 of 3
Thread Starter 

I there a rule of thumb on when to soak in a brine or to use a rub before into the smoker?

post #2 of 3

Well not really. Chicken parts I brine. Pork I rub. Beef I sometimes brine or rub. It depends on the natural flavor of the meat, and how I'm looking to enhance it. 

post #3 of 3

I brine lean meats. Fish, Poultry, Pork Loins. Fatty Pork and Beef, I dry rub. Injection works well but extra care needs to be taken to make sure the smoker does not go out...JJ

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