Howdy everyone! Happy Easter weekend! I have to work tomorrow but today it's time to smoke a couple fresh turkey breasts.
I'm hooked on Tip's Slaughterhouse brine so in they go....
After about 36 hours in the brine they are injected with Tony C's Creole Buttah marinade.
Now into the mes30 with the amnps filled with pitmaster's choice. Gonna run full throttle until IT is 165-170.