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  1. smokinjojo

    how long do you brine (butt/shoulder)

    The pork I get from a supplier is fresh and untreated and I usually brine it the day before the smoke for added flavor. I am wondering how long do any of you brine? The store bought stuff gets too salty if you brine it imho. Any thoughts?
  2. smokinjojo

    hail from middle tennessee

    Hi yall, I am jojo from Middle Tennessee, I've been lurking around here long enough so I will join in on the fun. I started smoking up middle Tennessee quite a few years ago with a homemade job, and progressed my way through a few brinkmanns till I got a MES a couple years ago. I have plans...
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