New to smoking

Discussion in 'Roll Call' started by hendosmoke, Aug 16, 2015.

  1. hendosmoke

    hendosmoke Newbie

    I just got an electric smoker and am going to do some chicken breasts. I brined them overnight in a mix of 4 cups water, 1/4 cup kosher salt and 1/4 cup brown sugar. There are 7 breasts, good sized. Is that too long in the brine?
     
  2. I've done a lot of bringing and haven't had any issues with doing it over night. That is how I normally brine poultry before smoking.
     
  3. hendosmoke

    hendosmoke Newbie

    Ok thanks. They turned out really good, weren't dry at all. I will probably brine poultry from now on also.
     
  4. mummel

    mummel Master of the Pit

    PICS????
     
  5. hendosmoke

    hendosmoke Newbie

    Sorry no pics. I will take some mext time. I covered them with a rub and wrapped them in bacon. About a half hour before pulling them I put barbecue sauce on them. Pulled at 165 I.T. and rested for about 30 minutes in foil.
     
  6. mummel

    mummel Master of the Pit

    Where is that Emoticon?  IF THERE ARE NO PICS, IT DIDNT HAPPEN!!!!!!!!
     
  7. hendosmoke

    hendosmoke Newbie

    I know, rookie mistake. Trust me it did happen and from now on there will be pics!😉👍
     
  8. [​IMG]   Good evening and welcome to the forum, from another hot, day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

Share This Page