Quote:
Originally Posted by Gerry Zagorski
Oh that looks great! Did you brine them or is that not needed?
|
Brined them using
1 gallon of water
1 cup brown sugar
3/4 cup kosher salt
Onion powder
Garlic powder
Brined for 8 hours , then dried for 4 hours .
Smoked at 185 2 hours, 225 three more hours . Internal temp 150
