Mixed two batches of 1/2 cup of brine mix & 1/2 gallon of cold water, whisked and added the chicken to one and the pork to the other. I had to cut the loin into 2 pieces due to the container I chose, it was so close
Let it sit in the fridge for about 16 hours, that's just the way it worked out.
I wrapped one piece of the loin with a bacon weave and only had 3 slices of bacon remaining for the other piece of loin so I made due.
Loaded them into the FEC-120 set at 235º with a AMNPS tube in the fire box area, both had a mix of Hickory, Cherry and Maple pellets.
Pulled the chicken at 160º and the loin at 142º and let rest for 1/2 hour
I tried a sample slice of each, both the chicken and the loin turned out great, nice and juicy with great flavor.
Today I sliced the leftover loins, one into lunch meat thickness and one into slabs that I can reheat on the grill.
