I tried my hand at brining for the first time yesterday. I brined a bone on turkey breast for about 12 hours using one of Smokin' Okies simple brines. I smoked it at 225* until the breast was at 160*, 2oz of alder wood. I think it cooked for about 4 hours. I've never smoked just the breast before but the main difference I've noticed is that it's a bit juicier and the texture of the meat seems a bit different. The flavor seems about the same. Bottom line though is that my smokette still makes the best turkey I've eaten by far. I think I'll continue to brine poultry in the future.
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