That was darn tasty but.............next time I will probably do a 24 hour brine prior to cooking. The ends were the bacon doubled up was phenomenal but the center was slightly dry. A brine should pump up the moisture content enough to maintain moisture for a long, slow cook. Good smoke ring and flavor. I injected the breast with some white vinegar, sea salt, black pepper, paprika and chili powder........no specific amounts, just wet enough to flow through the injector. The injection liquid was good. I'll be posting more as I get some more experimentin done.
