So these boneless, skinless, tasteless....(er, skip that last one ) are a staple in my family. How do I do them on a new Mak 2? Tried tonight and while my wife liked them ok I was very disappointed. What I did:
1) brine for 1.5 hours with a 1 gallon water/1 cup kosher salt/ .75 cup brown sugar brine. Rinsed off and patted dry.
2) smoke setting for 1 hour
3) cranked up to 275 and it took another 40 minutes to reach IT of 165.
Results were tough skin like outer layer in in-appealing color and texture. Ok moisture but a bit dry. Not a ton of smoke flavor.
I know I should have used a rub or salt/pepper and used my upper rack, but any other suggestions?
1) brine for 1.5 hours with a 1 gallon water/1 cup kosher salt/ .75 cup brown sugar brine. Rinsed off and patted dry.
2) smoke setting for 1 hour
3) cranked up to 275 and it took another 40 minutes to reach IT of 165.
Results were tough skin like outer layer in in-appealing color and texture. Ok moisture but a bit dry. Not a ton of smoke flavor.
I know I should have used a rub or salt/pepper and used my upper rack, but any other suggestions?