Today I am smoking a breast. It has been sitting in a basic brine for 24 hours.
It is freezing outside.. As you can see I am piping the smoke out the top with a 90 degree 3" elbow and 12 feet of dryer vent.
The brine is pretty basic:
1 gallon water
1/2 cup kosher salt
1/4 sugar (white)
1/4 brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
After 24 hours in the brine. I let it sit in the refrig over night . I decided to use a rotisserie chicken rub. I then put it in my MES 30 for 5 hours at 250 degrees.
It was awesome. IT was 165 and very juicy. I thought the rotisserie chicken rub made the skin a little too salty but the meat was very flavorful. The family liked the flavor of the skin, so I guess it is all good.
Edited by craigdchang - 2/23/15 at 7:34am