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Old 02-03-2013, 11:28 PM   #17
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA

thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
ColdFyre is offline   Reply With Quote