Just got finished eating my first attempt at smoking a turkey breast on my WSM
Was a 8lbs breast that I put in a brine for just short of 24 hrs.
Rinsed and dried and gave it a nice rub that I found on the forums. Very tasty.
Natural lump wood charcoal and cherry wood chunks. Temp hovered around 230-250 and it was done
in about 3-3.5 hours.
Rested it for about 45 minutes and carved. Was very moist and very well seasoned.
Well worth doing this again...
Had to rope in the wings lol
Was a 8lbs breast that I put in a brine for just short of 24 hrs.
Rinsed and dried and gave it a nice rub that I found on the forums. Very tasty.
Natural lump wood charcoal and cherry wood chunks. Temp hovered around 230-250 and it was done
in about 3-3.5 hours.
Rested it for about 45 minutes and carved. Was very moist and very well seasoned.
Well worth doing this again...
Had to rope in the wings lol