Brine/No Brine


 

Benjamin.H

New member
Thinking of doing a couple skinless boneless breasts for Thankagiving instead of the whole bird. I have two different questions.
1. Should I follow the apple brine recipe for a boneless skinless like I do for a full bird in terms of time, air dry... I know I need to smoke around 225-250.

2. Anyone followed Big Bob Gibson's maple glazed turkey breast from Chris Lilly's book
 
I'd only brine for 8 hours or so, and if you have no skin, I don't think you need to worry about drying.
 

 

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