Thanks for this thread! Although I cure and smoke meats often, brining is a new thing for me. Darrell, aka kazion and I are smoking off a few birds next weekend. All are enhanced with the old 8% thing. What I've read is that you don't brine an enhanced bird. Is this the case, or is there a brine for this problem? TIA
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill
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