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South Western Michigan | For my chicken (usually 1/4's) on the pellet grill I typically soak in apple cider vinegar for 30 minutes prior to smoking. Any more than 30 minutes and it becomes to strong. If I wanna get it soaking but I know it may set longer than 30 minutes I will mix 50/50 apple cider vinegar & apple juice. Then apply your favorite chicken rub and smoke away. I keep a squirt bottle of the 50/50 mix in the fridge to spritz meat while its cooking. I have used this method on pork products before but generally on pork I just rub, no brine needed. I also agree that brining beef is a waste as good beef stands on its own. | |
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