re: #284 Locker

I use brine for smoked turkey, and sometimes I’ll do a quick brine (just a couple of hours) for chicken parts. And when I make bacon (no euphomism here, I mean actually curing and smoking pork!) I use a salt based cure, which is a lot like a brine.

I prefer a thicker tomato-based sauce for ribs, and I almost always serve it on the side.