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Brine 11

Brine 11 comes together with Salt, Pepper, and Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   For each gallon (which should cover one 16# whole bird or two 8# breasts), mix

2. 2

   Cover birds completely with brine and refrigerate overnight. In the morning, remove from brine and drain while preparing smoker.

3. 3

   Smoke at around 275 (measured at grate level) to an internal temp of 170 basting with butter every few hours to give you the golden brown skin.