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Turkey breast twins

post #1 of 4
Thread Starter 

Howdy everyone! Happy Easter weekend! I have to work tomorrow :hit: but today it's time to smoke a couple fresh turkey breasts.

I'm hooked on Tip's Slaughterhouse brine so in they go....

 

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After about 36 hours in the brine they are injected with Tony C's Creole Buttah marinade.

 

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Now into the mes30 with the amnps filled with pitmaster's choice. Gonna run full throttle until IT is 165-170.

Happy Weekend!!!!  :yahoo:

 

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post #2 of 4

Sounds like an excellent plan!! Can't wait to see the finished product.

post #3 of 4
Thread Starter 

Well about 4.5 hours later reached the IT I wanted so out they come....

 

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Tip's Slaughterhouse worked it's magic again! I ate 3/4 of one side while I was slicing.....:icon_mrgreen:

 

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Turkey sammies all week and vac-seal the rest for another day....

 

Happy Easter!  --Rich

 

cheers.gif

post #4 of 4
Looks tasty!!
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