Go with the simple salt/water/sugar brine and inject the flavors you want. That seems to be a new technique.
I hate to say practice on TD. I know the brine will work, the injection would too.
Lt Col USAF (R)
Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler
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