I smoke and sell/trade a lot of eggs my brine consists of 1/8 cup kosher salt, 1/8 cup granulated garlic, 1/8 cup black pepper, 1 gallon cold water, mix and brine in fridge for 12-24 hours, cold smoke for 3-6 hours. Other things can be added for other flavors (hot sauces, onions, etc.). The...