We went out and shot some geese on Saturday and I decided to take a couple breast halves, brine them and smoke them over cherry wood.
The brine was:
1/2 gal water
1/2 cup salt
1/3 cup brown sugar
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp mustard powder
And some green onions.
Once out of the brine (5 hrs) I washed and patted the meat dry. I then applied EVOO and SPOG (equal parts of all 4 on the SPOG). I then smoked them at 225-235 for 4 hrs until they hit 150-155. Pics to follow because my phone won't post too big of a post.
Shelton
The brine was:
1/2 gal water
1/2 cup salt
1/3 cup brown sugar
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp mustard powder
And some green onions.
Once out of the brine (5 hrs) I washed and patted the meat dry. I then applied EVOO and SPOG (equal parts of all 4 on the SPOG). I then smoked them at 225-235 for 4 hrs until they hit 150-155. Pics to follow because my phone won't post too big of a post.
Shelton
Last edited: