Hey there Dr. BBQ,
I am a fan of yours since seeing you on the BBQ Challenge on TV. I believe you to certainly be a reputable authority on BBQ. I have a typical Texas-style backyard smoker. I use either hickory or mesquite but hope to use fruit trees later. My question to you is this. Do I brine or not brine to keep my meat from drying out? If I do brine, do you have some basic recipes from spices I may have as common in my pantry? I usually smoke whole chickens or pork roasts. Thanks for any assistance you can give and I look forward to talking with you more in the future as I hope to someday make it to the competition circuit. Sincerely,
Thanks for the nice words. I don’t generally brine anything before cooking. I feel that proper cooking and knowing when the food is done keeps it moist and juicy. Most dry food is simply overcooked. I’d suggest getting a good instant read thermometer and get the food off when it’s done.