Quote:
Originally Posted by Scothew
I never had till the last 3-4 times I did it (after hearing the guys here talking about it). To me with the brine, i use it to infuse the flavor into the meat better. I love using like rosemary/thyme a bit of chipotle powder and LOTS of black pepper to make the brine and it just gives it a great flavor, and stays as tender and juicy beyond all belief.
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Thanks; I gotta try it now with that kind of recommendation.