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Unread 08-07-2013, 11:35 PM   #16
phitmein
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Quote:
Originally Posted by MountainMan864 View Post
Why rinse it and not just pat it down real well with some paper towels then olive oil and the rub?
cooties germs

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Unread 08-08-2013, 07:14 PM   #17
MountainMan864
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Update to my thread. Grilled the pre-brined pork tenderloin to tonight. Grilled at around 400 degrees for 35 min then 8 min rest on the plate before carving. It was sooo tender and flavorful. My next brine will be for a Boston butt to grill.
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Unread 08-08-2013, 11:33 PM   #18
phitmein
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sounds damn good upstate .
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Unread 08-09-2013, 10:56 PM   #19
TSEJEEPERS
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Quote:
Originally Posted by MountainMan864 View Post
Update to my thread. Grilled the pre-brined pork tenderloin to tonight. Grilled at around 400 degrees for 35 min then 8 min rest on the plate before carving. It was sooo tender and flavorful. My next brine will be for a Boston butt to grill.
Pictures?
Glad it worked out for you!
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