Master of the Pit
- Joined Dec 29, 2013
Nice job....Pops brine , 1/2 cup pickling spices 3 days
Fresh water for an hour , let dry in fridge
Sprinkle with paprika
Smoke til IT 165-170
Pickling spices are the bomb! I toss some in my poultry brine as well. Normally I use them when making corned beef from raw brisket. I get mine by the Lb. from Atlantic Spice Co. (158 Pickling Spice Blend)..
So strange to see all your guys' equipment that isn't sun rotted and covered in dust.
Get yourself some of this, PitGotta take care of your toys!!!
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