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Thank you man.. I'll try this soon.

Big thanks for this!! Are the herbs and such just for flavor? When you grill afterwards, do you grill the same way you normally would? Also, can the brine be stored? Like I could make it today and refrigerate till Saturday morning when I'd add the meat in prep for grilling sat. night?

Do you have a recipe or a reference that a noob can try? I've never done a brine, always been scared to try.

I have a Meater thermometer that I love, and of course an instant read one I use every time I cook. I love the meater one for smoking pork or rotisserie chicken. I don't cook anything in the oven, I grill everything. I'm gonna look into brine and sous vide to see if I can up my game. Life can...

I did that a few times a long time ago and can't remember why I don't anymore. It doesn't mess the meat up?

Yes, it came with the smoker box and the rotisserie setup. I mainly do chickens but I can throw a 5lb butt on there and it comes out pretty **** good. The hardest part is keeping it down at 225 degrees. The first butt I did fell apart while I was spinning it. My mom gave me her old master...

I'm gonna have to get one then because grilling chicken breast is a pain in the ***. Gotta overcook the thin end to get the think end up to temp. Got a recommendation on a good one?

I use flying pig rub and smoke at 225 until after the flat line then turn it up. I do mine on rotisserie and use a Jack Daniels mopping sauce. I'm gonna do a brisket soon and I'm not sure if I want to try it on the rotisserie or not. How do you like the sous vide thing? I've been thinking...