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Thanks Gilabert! I
cooked the two breasts on the morning of Thanksgiving. I actually put them in the brine on Monday
night. They were both frozen & I put
a bag of ice in the cooler also. They
thawed very slowly. They probably weren’t
100% thawed until sometime Tuesday afternoon/night.
I took them out of
the brine late Wednesday afternoon, rinsed
with cold water, patted dry, & put them in the refrigerator, uncovered. Late Wednesday night, I coated them with vegetable
oil & rubbed with Bad Byron’s & put them back into the fridge. I put them on the Egg around 9am. Smoked with Hickory & Pecan chunks &
used Wicked Good WW. I cooked them at
300 degrees and pulled them at an internal temp of 165. The smaller one (about 9 lbs) only took about
2 hours. The bigger one (10 lbs) took
right at 3 hours. They tasted great
& were very moist. I was worried
that I had left them in the brine too long but they were not salty at all. I think it is because they thawed so slowly. I think I may use the same technique next
time except cook them at a higher temp…maybe 350.