Last week I smoked 3 pounds of split wings for the tailgate party. I had the wings a few days early and decided to throw them in a simple brine of salt, garlic, and dill. After 48 hours in the brine, they got 2.5 hours of smoke, then a few minutes under the broiler to crisp the skin. They were incredible! Great flavor, moist, and fall off the bone. Dry or with sauce, they were gone within 10 minutes at the tailgate.
Now my question. I never brine poultry this long. Did I just get lucky with the smoke, or did an extended brine time make a difference?