Hello
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.
Thanks
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.
Thanks