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Guest
Guest
I am going to make the Mr. Brown recipe tomorrow morning. I had a couple of questions though. I decided to rub the meat last night at 11 p.m. It occurs to me that this will cause pull out a lot of liquid.
I don't really understand brining very much, but, will this hurt the flavor or make the meat too tough? I don't think so, but was just wondering.
After trimming, I'll probably be putting in two 5.5 to 6 pound butts. I've given myself 12 hours to cook. Do you think that's enough?
I don't really understand brining very much, but, will this hurt the flavor or make the meat too tough? I don't think so, but was just wondering.
After trimming, I'll probably be putting in two 5.5 to 6 pound butts. I've given myself 12 hours to cook. Do you think that's enough?