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Admittingly, I watched a pulled pork special from one of the tv cooks and gave it a try. Was a brine mix of simply water, salt, and molasses. With all the help i've gotten here I know better next time. Thanks again for all the excellent information guys.
Rick
Thank you for the replies. Well that rules out the cut of meat as the flavor problem. Maybe the brine then, I'll skip that next time. The picnic was raw, uncured. Guess I should do more homework next time.
Thanks again
Rick
So i'm dying for some good NC BBQ. Haven't had any since I moved to this area of the state. Found a cheap lil cube smoker on craigslist and broke it in yesterday(my first attempt). Trimmed up a picnic around 8 lbs, brined for around 12 hours, dry rub for around 12 hrs, then smoked it for 8...
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