Brine Breast Overnight?

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Original poster
Aug 27, 2014

I've already asked some questions on here about some turkey day legs I'll be making for work. But, I have another question about the boneless breast I'll be smoking at the same time for my wife and I to have lunch (legs are for when I go to work Thursday evening). I've made a brine for both of rosemary, thyme, red and black pepper, garlic, and a little bit of salt. It seems like over night brine is recommended for the legs, correct me if I'm wrong, but the real question is for the breast. I've read some say over night but I've also seen recommended just like 4 hrs brine on the breast. Problem is the breast will be for lunch so I'd have to start the brine at like 4 a.m. I can do that if i have to, but would the breast be ok in brine overnight? It has been solution injected already if that matters.

You say it has been "solution injected."  Did you inject it, or the supplier?  If it was the supplier it has basically already been brined.  Brining it again, which I will say I've done before, can make for an over-salty taste and mushy meat. 
Yep. Enhanced or injected from the packer is already Brined. You can do your own thing but not really needed. 4 Hours Brine only works with Higher salt Brines like 1C Fine Sea Salt per gallon...That is A LOT of salt almost 8% by weight!. This high content works fast. For 1/4C Fine Salt or 1/2C Kosher salt per gallon, 2.5% by weight, you really need 12 to 24 hours for it to work....JJ
Sorry. I meant solution from packer. Couldn't find anything else. A search on here showed many people, including Jeff, suggest brining birds even if brined from packer. I was gonna do 1 cup kosher salt per gallon but haven't mixed yet. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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