I did a bunch this winter. I learned a few things. First, brine is necessary. Second, cover the skin with something, I used bacon. the outer layer becomes almost leather without it. And last, either go beer can style or stuff them to help them from drying out. My first batch I did bare breasts without covering skin or stuffing. They were very dry, even with the brine. Much improved after that. Light, sweet smoke is better too, something like apple or cherry. Good luck!