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Salt Rub or No-Salt Rub after brining?
Thanks to all that responded, some really good advice in there. I'm making my own rubs from assorted spices so, after hearing from you guys, I'll use half the salt that I normally use in my rubs. As far as brining, I'll use 1/2 cup kosher salt & 1/2 cup of raw sugar per gallon of water... -
Salt Rub or No-Salt Rub after brining?
Okay, I'm new at smoking meat. What I need to know is: If I'm brining my chicken should I use a salt free rub or a rub that includes salt, and if so how much? Any help would sure be appreciated... -
Beginner smoker from Spokane
Just got a Masterbuilt 30" Digital Electric Smoker and the Cold Smoker attachment. I've cold smoked some cheese and some coffee beans so far and plan on doing a variety of meats over the next couple weeks. Really excited about this forum as I wish to learn a lot about smoking techniques... -
Smoked coffee
Smoked coffee sounds fantastic. I roast coffee at home so here are my thoughts: Coffee beans that are already roasted dark might not do so well. Since their outer skin is fairly oily, I don't think the smoke will have a chance to permeate the bean itself. Green coffee beans (pre-roasted) are...
