Posted by Smoke Shack on June 22, 2009, 9:02 am, in reply to "brine"
24.23.91.96
Yes - but not me, and I don't know of any top rib teams that do this.
Yes - but generally you MUST have your meat inspected before you can brine. In other words, you could not brine before the contest inspects your meats. In most cases, they must be unseasoned, unspiced, etc etc when they are inspected at the contest, and brine would definitely fall into that category. Check with the organizer on this one to be sure.
--Previous Message--
: Does anyone use a brine? I have a great brine
: I use for my ribs and then smoke them. Can a
: brine be used in competition?
:
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