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Any brining recommendations? I did a 30 hour brine with soy sauce, brown sugar, salt, brandy, etc.... and then used soaked hickory chips (all I had at the time). Recipe said to smoke for two hours at 225 degrees. They weren't half done by that time, and I did another five hours at 135 degrees and most were still not done. Is anyone else having this experience where the smoking time is a good number of hours? Brine vs no brine?Thanks R-
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