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Orange/ginger sauce for smoking?

edited November -1 in EggHead Forum
While rooting around in the pantry I came across this bottle of orange/ginger glaze sauce my wife bought recently. I have this 5 pound Boston Butt that I'm planning to smoke in a day or two, and I'm thinking about using this stuff, just to get something a little different.

The ingredient list is sugar, ater, vinegar, ginger, soy sauce, sea salt, orange peel, and red pepper. Sounds pretty good to me.

But I'm wondering, should I be concerned about this stuff burning at around 250 degrees? Should I still do a brine? (I think I've read that the brine helps break down proteins in the meat, or something like that -- something that contributes to the fall-apart tenderness of the final product.)

Opinions, thoughts and suggestions are appreciated...

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