2 Tbs Salt
1/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 Tbs Brown Sugar
2 Bay leaves
1 tsp crushed pepper
2 tsp Garlic Powder
2 Litres Water
4 Chicken breasts
Method:
Combine all ingredients excluding the chicken breasts in a large non-reactive container and mix well
Place chicken breasts into brine and cover with lid
Place in fridge overnight
Remove chicken from brine, pat dry and place into smoker at 100 degrees
Smoke chicken until IT is 68 degrees
Remove from smoker and rest so meat can continue cooking to reach a final IT of 72 degrees
