or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to smoking
New Posts  All Forums:Forum Nav:

New to smoking

post #1 of 8
Thread Starter 
I just got an electric smoker and am going to do some chicken breasts. I brined them overnight in a mix of 4 cups water, 1/4 cup kosher salt and 1/4 cup brown sugar. There are 7 breasts, good sized. Is that too long in the brine?
post #2 of 8
I've done a lot of bringing and haven't had any issues with doing it over night. That is how I normally brine poultry before smoking.
post #3 of 8
Thread Starter 
Ok thanks. They turned out really good, weren't dry at all. I will probably brine poultry from now on also.
post #4 of 8

PICS????

post #5 of 8
Thread Starter 
Sorry no pics. I will take some mext time. I covered them with a rub and wrapped them in bacon. About a half hour before pulling them I put barbecue sauce on them. Pulled at 165 I.T. and rested for about 30 minutes in foil.
post #6 of 8

Where is that Emoticon?  IF THERE ARE NO PICS, IT DIDNT HAPPEN!!!!!!!!

post #7 of 8
Thread Starter 
I know, rookie mistake. Trust me it did happen and from now on there will be pics!😉👍
post #8 of 8

texas.gif  Good evening and welcome to the forum, from another hot, day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to smoking