I cooked these up a few weeks ago. I just realized that I forgot to post it up.
Chicken breast was on sale. So, it was time to break out the smoker and food saver. These were some massive breasts. I bought 2 packages around 5 lbs each. They both contained 4 breasts.
Brined in Slaughterhouse with 2 small sliced lemons added(should have used more)
Pulled out of the brine after 12 hours. Rinsed, patted dry with paper towels, and added salt free rub.
Smoked with apple pellets for 3.5 hours or so, pulled from the smoker after probe indicated above 140F, and finished on the grill.
This turned out much better than the last attempt at brining. I think I'll stick with this when I brine again. Though, I do wonder how much the spices in the brine affect the flavor. Especially since I rinsed afterwards.
Chicken breast was on sale. So, it was time to break out the smoker and food saver. These were some massive breasts. I bought 2 packages around 5 lbs each. They both contained 4 breasts.
Brined in Slaughterhouse with 2 small sliced lemons added(should have used more)
Pulled out of the brine after 12 hours. Rinsed, patted dry with paper towels, and added salt free rub.
Smoked with apple pellets for 3.5 hours or so, pulled from the smoker after probe indicated above 140F, and finished on the grill.
This turned out much better than the last attempt at brining. I think I'll stick with this when I brine again. Though, I do wonder how much the spices in the brine affect the flavor. Especially since I rinsed afterwards.
