Smoker Tom,
Merry X-Mas look forward to seeing you soon.
Here is my theory, just been thinking about it all day. The biggest concern in the brining process is over-brining. Over-brining causes meat to be way too salty. Most of the reading I have done (remind you not by experience) everyone has their own range of brining times 4-12 hours etc. etc. This is a wide range and takes much time to perfect. The solution (brine) that I spoke of earlier during the resting process that seeps out of meat into container you are sitting it in is an overaccumulation of brine that settles out to keep it even as quoted by thirdeye above. I think if you brine maximum amount of time recommended but allow resting, you can never over-brine. I am going to test the theory. Once again let me remind you I may just be overthinking this.
Well, it makes perfect sence. I can sure see where someone could have not given the correct time to rest and then have the complaint of being over salty.
Like the old saying,,,,,good things come with time.!!!!
I've only done one brine and that was baby back ribs. Brined overnight, rested 2 hours then rub applied 30 minutes before they went on the smoker. Came out great. I'm sure a bird will absorb different than ribs but hope that helps... those birds are looking good !
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
On Thanksgiving....we brined a turkey for 24 hours then rested for about a hour....then cooked away....I didn't have any complaints about salty.....everybody said it was good.....but what do I know?
If you can't fix it by sheer force or cursing......then it can't be fixed.....