Saw this on a previous post in forum and figured I'd post my run at it. It was my 3rd time ever using my smoker.
I soaked the breasts in a brine with salt and brown sugar ( 1 gal water with 1/4 cup of each, never brined before not sure if that was right mixture) for about 3 hrs.
Coated breasts in blues hog dry rub and wrapped in bacon.
Smoked at 225 with apple chunks for 3 hours till about 155. Threw in oven till 160 or So (still working off ref
couldnt believe how juicy they stayed when i cut into it. Thanks for the idea Steve!
I soaked the breasts in a brine with salt and brown sugar ( 1 gal water with 1/4 cup of each, never brined before not sure if that was right mixture) for about 3 hrs.
Coated breasts in blues hog dry rub and wrapped in bacon.
Smoked at 225 with apple chunks for 3 hours till about 155. Threw in oven till 160 or So (still working off ref
couldnt believe how juicy they stayed when i cut into it. Thanks for the idea Steve!
