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I attempted a brine once on a pheasant and it was terrible. Super salty and did not taste good. Now I'm afraid of brines. Is there a super simple easy brine recipe/instructions for first timers for a 6-7 pound turkey breast I want to smoke?
Just got a small water smoker and have had some success with chicken and pulled pork. My next project this weekend is turkey breast. Had some questions about brining or not so found this place. Live in MO. No prior smoking experience just a fan of BBQ and smoked meats!
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