I've done turkeys and breasts on the ECB but this is my first one on the MES. I used an Alton Brown brine recipe I found here (honey, soy sauce, salt, apple juice) and brined it for about 18 hours. Might end up being a little long for a 7lb breast but we'll see. This is the first brine I've ever done so I'm excited to see how it turns out. Had it in the MES for about 3 hours now at 275 and it's already showing 179*. I 'm one of those people that usually overcooks his poultry rather than have any chance of it being underdone. It was extremely juicy when I pulled the probe to check another spot so I think I'll be fine there. I think I'm going to give it another 30 minutes or so and go more by how the outside looks. I didn't take any before pics but I'll take some when I pull it and slice it.
