3 chicken breasts (I didn’t weigh them, but they were pretty average sized)
Brined for 4hrs: 4 cups of water, 1/4cup sea salt, 1/4 turbinado sugar, 1 bay leaf, a heavy sprinkle of garlic powder, onion powder, mustard powder, ground pepper, and red pepper flakes
Smoked over hickory chunks.
Supposed to be to 165 internal, which should have taken about 1.5-2hrs, but I had a thermometer malfunction (its an elderly cheap digital and it didn’t like the outdoor temps of upper 20’s), and so they went a bit longer than they should have (closer to 2.5hrs) in order to be on the safe side. As a result they ended up a bit dryer than ideal.
Still tasty though, and they’ll work very very well for sandwich slices which was the point of the exercise. They aren’t going to last long though. I smoked them yesterday and between Husband and I they’re already half gone!
Gonna do turkey breasts next time….
Gonna have to buy a proper smoker and wireless thermometer if we keep on doing this……