BBQ Virgin...

[jclamson]

Hello All,
After years of being overwhelmed by tasty BBQ when visiting Florida, NC & Memphis I decided to try it myself...
I'm from the Lehigh Valley area of PA and am anxiously awaiting my Rec Tec pellet smoker/grill. I have a Weber kettle and tried some recipes last weekend. I found myself chasing the temp for over six hours so I decided to get automated.
Have to ask, how many of you brine? If so, what do you typically brine?? For years I've brined the Thanksgiving Turkey (Can't wait to make this year's turkey in the pellet grill), but have not brined pork or beef (if indeed beef is ever brined). Is brining necessary? If so, for what?
Not sure this is the place to ask this, but since I was introducing myself...
I look forward to being a regular here and meeting many of you as I pursue America's new past-time, BBQ'ing!!
-jc

[Its not burned]

As you can probably tell by now this forum is all but dead. Only a few people show up regularly. Welcome aboard, maybe we can get this place going again.

As for brining, I never wet brine anything anymore. Everything gets dry brined using kosher salt at the rate of a 1/4 teaspoon per pound of meat. Ribs are the exception because of the amount of bone, they get 1/8 teaspoon per pound. To dry brine simply sprinkle salt on the meat, pat it in, wrap and put in the refrigerator overnight. Once you experience the results you will love the method. No mess, very easy, very fast.