Sorry, no Q-view -- camera was full, and I didn't feel like messing with it.
I picked up 8 boneless, skinless, minimally processed chicken breasts to go in the smoker with some mesquite and brined them for one hour in the following:
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each of dried tarragon, thyme, black pepper
1/4 cup olive oil
I then rinsed them thoroughly; added a little salt, pepper, and garlic powder; wrapped half of them in bacon; put them in the MES at 270*; and pulled them when they reached 165* (around an hour).
Cons:
* They only started to brown around the edges.
* The bacon was thick sliced (I didn't realize this before-hand) and started to brown but certainly didn't crisp.
Pros:
* Not at all dry -- very moist!!
* THE TASTE!!!!! OH, MAN! All kinds of awesome! Just exactly enough flavor from the brine and the mesquite.
Thoughts:
* Rubbing them with olive oil before adding salt, etc. might help with browning.
* I think that this dish would greatly benefit from a reverse sear on the grill -- maybe pull them at 150-155 and let them brown on the grill.
* I'll definitely use regular sliced bacon next time (although thick sliced might be OK with a reverse sear).
Hopefully the results from this experience will be able to help someone else.
Cheers!
-Bret
I picked up 8 boneless, skinless, minimally processed chicken breasts to go in the smoker with some mesquite and brined them for one hour in the following:
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each of dried tarragon, thyme, black pepper
1/4 cup olive oil
I then rinsed them thoroughly; added a little salt, pepper, and garlic powder; wrapped half of them in bacon; put them in the MES at 270*; and pulled them when they reached 165* (around an hour).
Cons:
* They only started to brown around the edges.
* The bacon was thick sliced (I didn't realize this before-hand) and started to brown but certainly didn't crisp.
Pros:
* Not at all dry -- very moist!!
* THE TASTE!!!!! OH, MAN! All kinds of awesome! Just exactly enough flavor from the brine and the mesquite.
Thoughts:
* Rubbing them with olive oil before adding salt, etc. might help with browning.
* I think that this dish would greatly benefit from a reverse sear on the grill -- maybe pull them at 150-155 and let them brown on the grill.
* I'll definitely use regular sliced bacon next time (although thick sliced might be OK with a reverse sear).
Hopefully the results from this experience will be able to help someone else.
Cheers!
-Bret