That is what I did without SV I think. I know I let rest couple days after smoke. Most these will be going to my friends.I use a lower salt version of Pop's Brine (inject and cover brine) for 3 days, 24 hours of rest time, about 3 hours in the smoker, and 90 minutes at 147° in my sous vide.
1 gallon of water
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper
View attachment 676879
Gosh, seems like a lot of Cure! How many breasts?I have done these with Pops brine, but I used boneless skinless & I doubled the cure to 2 tbs, & used the full salt version. 24 hour cure is all you need. If you want to add more flavor just add some Montreal chicken seasoning to the brine. I would cut the salt back a bit if you do that. For us personally we SV them, no sear, eat right out of the bag with all the juices.
Al
Thanks SmokinAl , so not injected then?This is a brine cure, the original recipe calls for 1 tbs of cure#1 per gallon of water, You could safely use up to 4 tbs per gallon. 2 tbs per gallon is perfectly safe. It does it’s thing in 24 hours. You can put as many breasts in as the container will hold, just make sure they are all submerged.
Al
Correct, no injection necessary.Thanks SmokinAl , so not injected then?