Richard Schwaninger's Brinebbq list, brines 3/4 cup salt 1/2 cup sugar 1/4 cup brown sugar 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon onion powder After the brine, I washed them out and rubbed on a nice coat of Paprika and ground black pepper. They were then finished on the Weber rotisserie at about 350F for around 2 hours, until I read 155 to 160F internal. Took them off and let them sit around (covered) for 20 minutes and ate. Posted to the BBQ List by "Richard Schwaninger" |
