Picked up a couple of boneless turkey breasts the other day. I've had them in slaughterhouses brine since Wednesday 10pm or so. Just letting them come up to temp before going on the smoker.
Probably going to dust 1 of them with slap ya mama and not sure whether to just smoke the other one as is or put a rub on also. Any suggestions??
Edited by scotsman - 5/26/12 at 10:38am