Discussion in 'Poultry' started by tom 178, Nov 23, 2014.
I put a small breast in the smoker because I had an empty shelf. Pics are coming.
I did not brine it because I was not going to smoke it today. I had room so I did put it in. I put the brine spices under the skin with some butter and it had great flavor but was a little dryer than the ones I've brined overnight. I added some of the juice on it before the pictures hoping it would suck some up.
I swept the spices out from under the skin. Those are them to the left.
Looks good , will be good for Sammies and Mayo and stuff on it...you may have just gone over 165*FIMT in it since you had other stuff , you forgot about the little guy .
Have a happy Holiday and . . .