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Richard Schwaninger's Brine

none

3/4 cup salt
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder

After the brine, I washed them out and rubbed on a nice coat of Paprika and ground black pepper. They were then finished on the Weber rotisserie at about 350F for around 2 hours, until I read 155 to 160F internal. Took them off and let them sit around (covered) for 20 minutes and ate. Posted to the BBQ List by "Richard Schwaninger" on Aug 7, 1998. - - - - - - - - - - - - - - - - - -

Yield: 0 servings

Preparation Time: 0:00


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