A Really Good Brine For Smoking Beef Or Pork

It is a myth to think that because I'm somebody famous or well-known or because I'm slick or clever, or because I package my little presentation in lingo and terminology that's kind of at the core of contemporary vernacular that somehow this influences people. You know what gets people saved? Not that kind of influence. What gets people saved is a recognition of who Jesus Christ is and an honest evaluation of their condition and the need for the Savior. What we need is not more people trying to influence society. We need more people preaching the gospel. It's confrontation, not influence.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	gl	Water
1 1/2	c	Salt
1	c	Brown sugar
1	T	Cayenne pepper
1	T	Cumin
1	t	Basil
1		Cloves garlic-minced., up
		to 2

INSTRUCTIONS

Combine all ingredients and let salt and sugar dessolve. Add meat and
place in refrigerator for up to 2 days. Prepare your smoker as per
manufactures instructions. Smoke meat until done. Normally a 5 lb.
roast will take about 6 hours and should be at about 170*.  Posted to
recipelu-digest Volume 01 Number 621 by molony  <molony@scsn.net> on
Jan 28, 1998

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3454 Calories From Fat: 1922 Total Fat: 213.1g Cholesterol: 636mg Sodium: 170337.2mg Potassium: 1993.4mg Carbohydrates: 222.1g Fiber: 2.6g Sugar: 214.2g Protein: 159.7g