It's raining. The bone in shoulder roast is in its 96th hour of brining and
rub. I don't think I should wait any longer. I'm going to cook it in a
crockpot. Do any have susggestions about this? Have you put liquid smoke in
a crockpot?

What is the longest time you've brined and held a rub at frig. temp. without
a problem? Can I hold the meat longer without spoiling it. The brine was
2oz[by vol] salt to a quart of water, plus the other ingredients and the rub
is fairly salty.

Thanks for any thoughts,

Kent
--
,constantly struggling with my level of ignorance