"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 07-02-2010, 11:48 AM   #11
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,501
Originally Posted by CharlieD View Post
I don't know about not salting inside. You need to season it, not salt per se, but definitely season it.
I agree with Charlie..you need to season the inside....Any favorite BBQ dry rub that you like will work...You could just leave the salt out of the rub if over salting is a concern after brining for a long period of time....Additional dry seasoning, including salt (if need) may be added while pulling and/or chopping the meat.... The apples, onion, garlic, lemon, rosemary, and thyme you're using is a nice touch as well...

It's gonna be good! Let us know how it turns out!! Bonus points for a couple of pictures

Have Fun & Enjoy!

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.