[Sca-cooks] Re: Sca-cooks Digest, Vol 32, Issue 49

[awench1 at cox.net]

Hrothny,

I have brined large pieces of meat in a clean cooler. Then, just open the drain to let out the brine instead of trying to lift it.

Whether to use the salt with your rub or not would depend on the strength of your brine and the length of time the meat has soaked in it.

Felicia
> 
> > Question - if I brine it for two days (can one brine in a rubbermaid bin? No
> > metal pot I can find is big enough for the shank. At 26.5 pounds, it's huge)
> > then I should only rub in the non-salt stuff? Or will it 'take' after
> > brining?