1. To brine or not to brine?
2. Should I inject?
Any guidance will be helpful. Thanks in advance.
Hi Y'all, I've done quite a few of those, same brand & all. I do like to brine them, but go real easy on the salt in the brine, as that "solution" they use is quite salty already. No need to inject, I do use a healthy dose of poultry seasoning in the brine, as well as on the breast before smoking. We love 'em, I pull them at about 155, and wrap in butcher paper, then into a cooler for about 1/2 hr. Then it's time to get busy!!
We usually grab some onion buns, and BACON..... some melted cheese... oh God, I'm getting hungry. Gotta go.
You can still brine although it will not take flavor significantly. I did some a couple a weeks ago. Same thing except off brand breasts still attached, I boned, brined and smoked. Couldn't really taste the brine too much.
You've really got to watch your pull time, its doesn't take but just a couple of extra degrees to dry and harden that bad boy up.
Miller, hello. I have not brined in a while and as for me , a 'enhanced ' fowl doesn't need it ; as stated it won't take flavor and IMHO is a wasted effort.
Season it as you like and let the Smoke do it's magic.
Get a probe therm. ,if you don't already have one ,and monitor the IMT to 165*F so not to dry it out.
Have fun and . . .