Rich G
TVWBB Honor Circle
I put my trust in @Brett-EDH with this one..... 5% overnight brine, 230-250 until 160, then wrapped tight and fridged (like in HIS POST)! This was a ~4+lb, bone-in breast from Wild Fork, and took about 4.5 hours to reach the 160 mark. We'll see how we did tomorrow!
Dusted with rub, and just on the grill....

After 4.5 hours....

Wrapped and ready to chill out....

Seems easy enough, and smelled good. I could see this being a repeat cook for a nice pile of protein for the week! I'll be back tomorrow!
Thanks, Brett.
R
Dusted with rub, and just on the grill....

After 4.5 hours....

Wrapped and ready to chill out....

Seems easy enough, and smelled good. I could see this being a repeat cook for a nice pile of protein for the week! I'll be back tomorrow!

Thanks, Brett.
R