But this time, it will be without ECB as the new 18" WSM was delivered last nite! I'm pumped. Just from putting it together I can tell it is a better engineered piece of equipment.
Going to start this morning with a pre-easter spiral ham.
When making a brine is it important to use kosher salt vs. non-iodized salt since you're not applying salt directly to the meat and it disolves in the water?