Treager smokers are great but $$$$, I have a brinkman offset that does a good job. Here is my brine receipe.
1/2 cup table salt
10 cloves garlic , unpeeled
3 sprigs fresh rosemary
2 quarts water
1 Lemon quartered
Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water, lemon and stir until salt is dissolved
Let it marinate 12- 24 hours then remove and rinse good before cooking. :thumbsup:
Kick'em Up!