02-18-2021, 09:24 PM
(02-08-2021, 02:24 PM)MileHighGrowler Wrote: Yeah, it's injected, but I guess my point is that if it acted the same way as a regular brine, it would get over-salted and the meat would start to break down. Since that doesn't happen, using a brine has never worried me even if the turkey says it's been injected with a saline solution.
A couple questions if I’m not bothering you. (Nothing to do with the post I quoted)
Pit Boss now has charcoal pellets. What would be your opinion on mixing some in with my regular pellets? Is that a desired flavor?
That leads to question #2. What role does charcoal play for the real stick burner smokers? It is used just to start the fire? Do you rely on it to provide some or a lot of the cooking heat? Do you want it contributing much in the way of smoke?
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