- Nov 17, 2009
- 49
- 10
Got a few boneless chicken breasts that I'm thinking of throwing on the smoker tomorrow along with a 1/2 rack of ribs. Should there be any issues with the chicken? Going to rub it in the morning and smoke till internal is 165 degrees.
Oh, just read another thread about brining. I've never done that before (only done ribs for the most part). Anyone got a simple brine recipe I can make if I need to brine the breasts?
Thoughts or suggestions?
~V
Oh, just read another thread about brining. I've never done that before (only done ribs for the most part). Anyone got a simple brine recipe I can make if I need to brine the breasts?
Thoughts or suggestions?
~V