I will never doubt you guys intelligence, again.....

[Big Muddy]

I've heard several of you smart fellers talk about brining your meats, before smoking/cooking....in the past, I usually just brushed the idea off, as being too much trouble.
Well, I've known for a few days that the kids were coming tonite for supper, so I tried my hand at it....I thawed out two nice big venison loins from last deer season....one from a fat doe and the other from a big ole nasty rutting buck.
I could feel the difference in the two loins, just by texture and density, so I brined the buck loin for 2 days, but not the doe loin, just to compare the two....OMG, the buck loin was as good or better than the doe loin....smoked them to medium rare, and the kids thought they were eating beef ribeye.
In the future, whenever I have time, I'll never cook another piece of venison, without brining it, first.
Thank you, smart fellers, whoever you are!!!!

[Buckrub]

You're welcome.

I assume you used a big pot, and a lot of salt AND sugar???

[Big Muddy]

Yep, sea salt, brown sugar, pickling spices, and minced garlic and onions....used two extra large zip locks, double-bagged.

[BaseballCoach (Rev A)]

For my pork butts I just use pickling salt, molasses, and water. The molasses is excellent with pork.