Hey,
I'm going to smoke a bone-in turkey breast (about 6#) Wednesday to take to my folks house over the weekend. I'm set with the brine, wood type, etc... What I'm wondering is how to best accomplish it as far as reheating it Saturday. I'm thinking I'll smoke it to about 150 internal and then plastic wrap and foil it until Saturday. Then, finish it in a 350 degree oven to bring the internal up to about 160 and crisp the skin. Does this sound logical or will it result in an overcooked mess since it will basically be cooked twice. Any other thoughts? Methods? I wish I could just do the whole thing Saturday but I'll be traveling and without my smoker....hence the delay.
I'm going to smoke a bone-in turkey breast (about 6#) Wednesday to take to my folks house over the weekend. I'm set with the brine, wood type, etc... What I'm wondering is how to best accomplish it as far as reheating it Saturday. I'm thinking I'll smoke it to about 150 internal and then plastic wrap and foil it until Saturday. Then, finish it in a 350 degree oven to bring the internal up to about 160 and crisp the skin. Does this sound logical or will it result in an overcooked mess since it will basically be cooked twice. Any other thoughts? Methods? I wish I could just do the whole thing Saturday but I'll be traveling and without my smoker....hence the delay.
