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  1. #1
    Grand Master Know It All Hummer's Avatar
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    May 2013
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    Quote Originally Posted by Irving View Post
    Do you pat them dry after brining? I find that patting meats dry before cooking is an imprudent part of having them be juicy, but I'm not sure what to do with something that's been soaking in a marinade.

    No, I just pulled them from the brine bucket, drained the cavity and put them on the grill. Didn't review any recipes either. One thing I should be doing and haven't is to keep a journal of our smokes for future reference. The type of meat, prep, ambient conditions, time cooked, etc., would be helpful.


    Quote Originally Posted by Mykidsdad View Post
    Nice color on those birds and no char. Perfect

    Thanks. I'm fairly new at smoking but everything we've done with the Weber has turned out well. The thermometer is pretty important.

  2. #2
    Glock Armorer for sexual favors Jer's Avatar
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    Jul 2009
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    Quote Originally Posted by Hummer View Post
    No, I just pulled them from the brine bucket, drained the cavity and put them on the grill. Didn't review any recipes either. One thing I should be doing and haven't is to keep a journal of our smokes for future reference. The type of meat, prep, ambient conditions, time cooked, etc., would be helpful.

    Thanks. I'm fairly new at smoking but everything we've done with the Weber has turned out well. The thermometer is pretty important.
    Keeping a journal, especially early on, is critical IMHO. Most cooks I do are on auto pilot I've done them so many times but if there's every a lag in the last time I did a certain cook I can refer back to my latest journal entry on that cook to see what the best practices I arrived at to refresh my memory. This was instrumental early on and each time I've switched smokers I will go back to it even on cooks I've done numerous times as it basically starts a new process of feeling out best practices since the variables have changed once again.
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