Re: first smoke on char-griller duo

Walt Fles wrote:

It was 6 pounds, and the brine added some nice moisture and actually
the brown sugar and molasses penetrated it and left a dark ring in the
middle of it. overall it turned out quite well.

Well, whatever makes you happy but I'm also in the "why?" corner. Now that you have a "control", I'd suggest just rubbing the next one and cooking. I doubt if you'll see much benefit to brining after that. But hey, you're cookin' it, if it makes you happy - do it. ;-)

--
Steve
.

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