Quote:
Originally Posted by T.G
Thanks bro. I was experimenting with cinnamon, sage and ginger in the brine and a garlic, black pepper, chili powder, bell's seasoning & season salt rub and it worked out really well.
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Use the cinamon stick in the fire. Put them on with the meat so it has time to get in. I'll soak the sticks for about minute in water first. Buy the cinamon at an Indian grocery store and they are wicked cheap. You'll be amazed by the fragrant smoke the barrels out from cinamon.
If you are doing pork, you can also throw in a clove or two into the fire but watch out! You're gonna laugh when you see/smell how short and intense the smoke is!
