Since my last (first) attempt at smoking a turkey was thwarted, I will be doing a 7 pound breast today. No brine, seasoned with SPOG and a basil garlic and sun dried tomato mix I use on chicken (it's great!) Over and under the skin and in the cavity. Gonna slice up an apple and stick it in there. Applewood chips will be used. Fridge dried all night and morning, going into the smoker in a few....Q to follow
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