Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Was watching food network and some guy did his pork butt in a brine for like 48 hrs and then only did a light rub with salt/pepper. He only used salt and pepper because in his brine was all of his seasoning. Has anyone tried this? Any thoughts?