I have the brest sitting in brine that is made up of apple juice, water, sugar, crushed red peppers and jalapenos.
rather then just waste the brine is there any reason not to use it in my water pan when smoking ?
next I have some "apple" rub to put on it prior to going in the smoker.
what do I use to make the rub stick to the brest?
and last the brest is about 3lbs. any idea on how much time it should take and at what temp is turkey usda safe, or would you cook it to?
thank you in advance.