Seems like everyone had to work on thanksgiving this year, me include. This year we delayed our celebration until today. I hope you all aren't too tired of turkey questions...
I wanted to smoke boneless turkey breasts this year but couldn't find one, until yesterday. So, I bought a bone-in breast. Now I have 2 boneless (3 lb) each and 1 bone-in (6 lb).
I brined in Hi Mtn poultry brine for about 20 hrs. Pkg says to rinse before smoking, so that is what I will do. Not sure if I should just rinse, or soak for awhile. I don't want too salty. Just going to use EVVO on the skin and use pepper, garlic & onion lightly sprinkled on the surface.
I'm going to smoke all together in my MES at 275 deg and watch the temps to pull at 160 deg F. I want to put the bone-in in the oven at 425 deg to crisp the skin. The boneless are skinless so I'm not going to bother putting them in the oven.
Couple questions- which will be done first bone in or out? Should I soak or just rinse well?
I wanted to smoke boneless turkey breasts this year but couldn't find one, until yesterday. So, I bought a bone-in breast. Now I have 2 boneless (3 lb) each and 1 bone-in (6 lb).
I brined in Hi Mtn poultry brine for about 20 hrs. Pkg says to rinse before smoking, so that is what I will do. Not sure if I should just rinse, or soak for awhile. I don't want too salty. Just going to use EVVO on the skin and use pepper, garlic & onion lightly sprinkled on the surface.
I'm going to smoke all together in my MES at 275 deg and watch the temps to pull at 160 deg F. I want to put the bone-in in the oven at 425 deg to crisp the skin. The boneless are skinless so I'm not going to bother putting them in the oven.
Couple questions- which will be done first bone in or out? Should I soak or just rinse well?
