Smoked wort chicken brine

[TheBrewingChemist]

I did a brew in a bag setup to make wort on the stove instead of using beer for a brine. It's a lot cheaper and quicker than a beer brine, and also let's you optimize for the brine flavor profile rather than adapting a finished beer for food use. I used 100% beechwood smoked malt, and the flavor was unique and delicious. I haven't seen anyone else doing this, so I would love some feedback or suggestions for malt profiles that would work well with meats.

http://www.brewingchemist.com/better-than-beer-brined-chicken/