I'd like to make my 3rd cook in my smoker be a Boston Butt, and I want to go all-in with a Brine and Injection. Starting with the Brine, how important is it to have a sealed container? I have a large food container (12 qts) but I don't have a lid. Is it an issue to just use this container and cover it with cling wrap? I'm planning to follow the basics in the Brine section specifically for this pork butt before this weekend.
Thanks for your help!
Thanks for your help!