Hi folks! Canadian Thanksgiving is right around the corner and I'm finishing my first season with a great Bradley electric that my wife bought me for Christmas. I've got a small bird that I'm going to smoke (as well as one I'm going to oven bake) and I have a few questions.
My dad used to smoke a fair bit of fish and he used a brine that was apple juice based. I was thinking of using about a gallon (4 litres actually) of apple juice, a half cup of brown sugar and a cup of salt. I don't think I'll need much more liquid as it's not a big bird. Do you think the juice is a good idea or will I wreck my bird?
I also wanted to include a little Morton's salt in the brine as I was banking on the curing salts adding a little of that delicious bacon type flavour (tried this with ribs and got some nice reddish meat). Not sure how much to include though... or maybe I can incorporate a little into a rub for the bird post-brine.
I was thinking 4 hours of smoke and an internal temperature of 165. Sound good?