Guys, each year for the family Xmas lunch, I cook a brined pork leg, slowly at around 150c. I add some smoke too, usually applewood. I picked up the brined leg today (I get the butcher to do it) and it's in a cryovac pack and still has a bit of the brine in with it so it's quite moist/wet. I'm going to cook it in the kamado tomorrow and I'm wondering if it might be better for smoke adhesion if I take it out of the pack tonight, pat it dry and leave it uncovered in the fridge overnight. Or do i just leave it in the pack and pat it dry tomorrow and cook. In the past, that's what I've done but it wasn't usually vac sealed like this one is. Any thoughts ?
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