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couple of boneless turkey breasts. *q-view*

post #1 of 6
Thread Starter 

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??

 

brine

 

warming up


Edited by scotsman - 5/26/12 at 10:38am
post #2 of 6
Thread Starter 

well thats them on at 9:20am with the 1st mistake already in the bag.  Took one of them out of the string net and it looks like it will probably fall apart now.

 

On the smoker

post #3 of 6

If you've been reading , you know to use 'safe-serve' measures - cook to at least 170*f IMT and  send those 'pics' . Inquiring minds want to know...biggrin.gif

 

Stan      aka      oldschoolbbq

post #4 of 6
Thread Starter 

i was planning on pulling at 155F and letting it rest.  That should take it to ~160 which i thought was the safe serving temp?

post #5 of 6
Thread Starter 

a little over 2 hours in and I.T. up to 130F

 

2 hours

post #6 of 6
Thread Starter 

pulled at 156F, turkey is now resting in a foil tent

 

finished

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