Tried the same method i use to do turkey breast on my showtime.I injected it with creole butter and used Tony C,s more spice for rub.Wrapped and put into fridge overnight.Preheated MES 40 Digital to 260. Smoked with a mix of apple wood and hickory chips.Took it out at IT of 165,wrapped it in foil for about 30 minutes before slicing.Omg so juicy and buttery with just a kick to it.Read a lot about brining.But i need to watch my salt intake.Any way i was really happy with it.
