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Today's turkey breast

post #1 of 8
Thread Starter 
I started my Brinkman snp a little after 5 am today. I used Kingsford blue , maple and cherry. I was able to keep temps around 250 so it took 6 hours to pull it off at 168. I let it rest 4 hours wrapped up well. I sliced it very little, I like it pulled for salad and other things.
post #2 of 8
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post #3 of 8
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post #4 of 8
Thread Starter 
Just finisjed dinner, that is some fine turkey.
post #5 of 8

Nice i was planning on doing a breast soon.Did you brine it or anything?

post #6 of 8
Thread Starter 
I did brine it overnight, sugar, kosher salt and rosemary. Then I rubbed it with garlic, black pepper, cumin and butter. Thanks.
post #7 of 8

Looks Great!  Very nicely done...

 

Red

post #8 of 8

Very nice!! I can't wait to do another turkey. And I really want to try a brine for the first time.

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