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Smoking a turkey breast in the snow

post #1 of 6
Thread Starter 

Today I am smoking a breast. It has been sitting in a basic brine for 24 hours.

It is freezing outside.. As you can see I am piping the smoke out the top with a 90 degree 3" elbow and 12 feet of dryer vent.

 

 

 

The brine is pretty basic:

1 gallon water

1/2 cup kosher salt

1/4 sugar (white)

1/4 brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

 

 

 

After 24 hours in the brine. I let it sit in the refrig over night . I decided to use a rotisserie chicken rub. I then put it in my MES 30 for 5 hours at 250 degrees.

 

 

It was awesome. IT was 165 and very juicy. I thought the rotisserie chicken rub made the skin a little too salty but the meat was very flavorful. The family liked the flavor of the skin, so I guess it is all good.


Edited by craigdchang - 2/23/15 at 7:34am
post #2 of 6
Is the one cup of water a typo? Great looking breast,I just picked one up hoping to smoke next Sunday!
post #3 of 6
Thread Starter 

Good catch. You are right that should have been a gallon of water.

post #4 of 6

Looks awesome, Nice job.

post #5 of 6

Nice , and the smoke diversion thingy is a hoot.

post #6 of 6

CC, nice set-up for the smoker and good looking chicken!

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