OK, fair enough. Chook breasts tend to dry out fairly quick and brining can add a little salt and sweetness/umami to things if done right. The slightly charred bits lead me to think they're a little drier than perfect.Nah, just straight in, no seasoning, nothing.
I wouldn’t want them any less done, they’d be raw in the middle.
Still very moist inside. I’d say these are close to perfect.
Nice bark on the beef! I smoke brisket, which is a lot thinner slab than that joint, and it cooks through with no need to griddle it. Smoked beef is lush.
Regarding salt, I was told never to use cheap granulated salt as it contains an anti caking agent which tastes bitter when smoked.
Proper coarse sea salt is what you need, or that pink Himalayan shit which is always cheap as **** at B&M.