didnt know where to put this

[chrish]

as theres no general topic about smoking meats.
in th elast year i was away i did learn that salt is not an enemy. salt with spices added to any meat will draw out moister but then the meat while rapped in plastec will reabsorbe that moister along with the flavor of the seasonings, top notch restaurants do this mainly on birds but it works well with any meats.

maby this has been coverd before and you guys already know this but ive got more to share. bear with me, get it? hair caveman,

 

[curious aardvark]

well there is a General area and quite a few seperate meat forums - but I suspect this post probably belongs in the recipes section somewhere.

As we pretty much all season, wrap and leave overnight before smoking I would think this was probably common knowlege :-)