Pickle brined smoked grouse breast.

[mcrawfordaf]

I brined two grouse breasts whole in leftover pickle brine over night. Rubbed em in olive oil and used a Spiceology Mediterranean spice rub mix all over. Then put in the Pit Barrel Smoker @ 250 until they reached 145. Coated them in a mustard based BBQ sauce and cooked until the glaze was sticky. My sous chef pictured as well 😂

[mcrawfordaf]

Finished product

[shmacker]

Looks delicious!

[pianoman9701]

  Looks great!

[wadu1]

They look great, love the smile on your sous chef.

[hunthard]

Heck yeah, looks great.

[WildBear]

Yum!!

[mcrawfordaf]

They look great, love the smile on your sous chef.

Haha, he's usually more stern when he's wearing the Hulk pajamas.

Thanks everyone, I was very happy with the way they turned out. I think the brine definitely kept them from drying out like I had kind of expected in the smoker. Will try this method again in the future!

[merkaba93]

That looks amazing! Nice work.