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DO
I used the phosphates on a pork sirloin roast after reading your easy peasy ham post. We are getting a break in the weather temp wise so it’s going to get cold smoked tomorrow and then cooked over charcoal on Tuesday.
I'm thinking of injecting my next "Brisket / Pastrami" to see if it will be moist... I seem to have trouble with these W-M select briskets... Just aren't juicy enough for me...