Well last night decided to put the wild turkey breast I got from my bird I shot friday on the smoker. Did a 12 hour brine in brown sugar and salt. Then rubbed it down with some of my pork rub(Definately not Ideal for poultry) but it was ok it would have been perfect with a good poultry rub I just havent found one and got it tweaked just right yet and didnt have time to mix one up so I just used some of my pork rub I had leftover from ribs a few weeks ago. Wrapped in bacon and on the bradley smoker. Smoked right at 3 hours till 165 then pulled off and wrapped in foil for 30 minutes sliced and enjoyed. The meat was perfectly tender and juicy If I had just put a better rub on it would have been fantastic. Also I have never been able to get that beautiful smoke ring eveyone else gets on their meat. I got a little bit of one on this I am thinking because I left the vent on top closed up more. I had been keeping it open but thought I would try it closed as it was windy and sucking some heat from the smoker anyways. But here is some Q view for ya.
Before the smoker while getting it nestled into its bacon blanket
and then fresh off the smoker about to be wrapped in foil
Edited by Bigpuddin43 - 4/26/12 at 8:09am