It is only a 3.5 pound breast. Would you still brine it? And if so how long? I have never brined them before and they turned out pretty damn good. I plan on putting a rub on it the night before it goes in. They get a hair on the dry side when you eat them as leftovers, not sure if the brining will help with this or not? but I plan on slicing this one a hour or so after I pull it. So yeah, to brine or not to brine? There will also be two fatties going on with it. Tried that for the first time last weekend, Holy Smokes that is freakin awesome! Nice tip guys!