brine'd (garlic, seasonings, salt, pretty basic)two 3lb breasts for 24hrs..
injected wednesday night with that creol butter thing you can buy anywhere
rubbed it wednesday night also, with mccormick perfect pinch rotisserie chicken season.
smoked thursday morning at 210-225 degrees for, i think, something like 4 hours.
pulled it at 158 degrees
wrapped in foil and beach towels to go to the party..
2 hours later, they dropped to 125 degrees, so i warmed them in the 350 degree oven for about 20 minutes and then carved.
it was a hit! everyone, even the people that dont really like smoked meats loved it.
dat be a "Dry brine?"