Quote:
Originally Posted by T.G
I love hearing a good "well, I had an idea, and so I experimented with it and WOW it came out great!" story. 
What did you use in the brine besides salt?
BTW, I've noticed that some woods leave more pronounced smoke rings than others. I think the most pronounced ones that I've had were from cherry, but hickory was definately up there too. |
I cooked up my brine in about 1/2 gallon of water on the stove, but put enoguh ingredients for 3 gallons since I was pouring it directly over ice to melt and dilute it.
I used salt, black pepper, rosemary, thyme, garlic and onion powder, some bbq seasoning (cheap stuff from the store), crushed red pepper flakes, and i think thats about it.