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Brine, by definition, is a high-concentration solution of salt in water. Sounds like you're really looking for a marinade and not a brine. Remember also that due to the tightness of the muscle fibers, nearly all other molecules will not penetrate much beyond the initial 1/8 inch of the bird.
Finally, and this is most important, take the breast off the heat at 155, wrap in foil and two heavy towels and allow to rest for an hour. The carry over cooking will take them to 165 and they will be moist as can be. I don't bother with a cooler but you can, it's just another piece of equipment you don't need.
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Noah and his wife, Amber, founded the Pit Barrel Cooker Company in late 2010. They worked tirelessly, building 29 prototypes to perfect the design. The result was a drum smoker that uses a meat-hanging method, which eliminates guesswork and ensures even cooking12. The company is family-owned and based in Louisville, KY3.
Retired, living in Western Mass. Enjoy music, cooking and my family. Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven.
Odon Locker has a great selection and are good about filling and meeting requests. They are probably most known for their Marinated Turkey Breasts. They don't have a large online presence but are well known throughout the area.
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon) Bud has always been my barley pop. Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
The Chuds press is finally ready. I finished the modifications to make our Chuds smash burger press fit a small 17 inch Blackstone griddle. Not only does it fit nicely but I didn’t alter the Blackstone base at all so I can lift the Chuds press off and set the griddle back on it. At ten minutes burn time on the Blackstone I had a temp of 485 F ...
1. Trim all loose fat from every piece. It adds up! 2. Lightly salt, aka half dry brine, 3. Season with whatever you want. I used half Meathead's Tuscan Herb Poultry rub on one side, and Heaven Made Products' Texas Rib Rub (yep, it's great on chicken too) on the other side.
Propane tank not included. User friendly assembly. Material: Carbon Steel Power Source: Liquid Propane Oil Capacity: 4 Gallons Basket size: 11" x 5 3/8" x 4 1/8" Feeds 25 - 30 people per hour (based on a standard fish fry - fish, fries & hushpuppies) Fried Turkey: Breast Only. Likes 2.