Here is my brine recipe:
1 gallon water
1 TBSP Thyme
1 TBSP Rosemary
1 TBSP Old Bay seasoning
1 Cup Kosher Salt
1 Cup Dark Brown Sugar
1 hour per pound in the brine
I will be using the briner jr.
If using brine overnight: 1.5 gallons of water, same spices, 3/4 cup kosher salt, 3/4 cup dark brown sugar.
Rub:
2 tsp black pepper or 1 tsp lemon pepper and 1 tsp black pepper
1/2 tsp old bay
1/2 tsp garlic powder
1/2 tsp onion powder
I may put some corn starch in the rub for crispier skin.
If using poultry pieces, brine for 3-4 hours.
Smoking:
1 oz of cherry wood and water pan with apple juice at 240 degrees.
I will be using this method on my turkey breast this week.
