- Dec 6, 2010
Things were pretty picked over at the store so I got a couple small briskets and a pork tenderloin roast. I have never brined but told it can really help with moisture content in certain meat. Do I want to brine here and if so, what would you blend up? I was going to use Kosher and add a few misc spices but nothing crazy and leave that for my rub before they start in the morning.