The brine had kosher salt, brown sugar, honey. tamari shoyu, lemongrass, pepper, onion powder, a bay leave, crushed chile pepper and a few other things. I used 3 oz of apple wood for the cook.
Here is a picture of the breast going in to the CS:
She cooked for a little over 4 hours at 225 degrees. I put her in a cooler, wrapped with foil and towelled, when she reached 162 degrees. She sat for about 45 minutes.
Here is a picture of the breast getting ready for the carving knife:
The meat was juicy, flavorful and not overly smoky. My wife said "Yummy" and that said a lot.
Would I do this again? You betcha!.
