Well with the prices of sandwich meat going ridiculously high, it cooling down a little, and my smoker falling out of shape due to inactivity, it was time to smoke!
Thawed out the breast for two days in the reefer, opened the bag then cleaned and dried the breast and back in the reefer to dehydrate a little.
Today I break out the flavors..........
Injected, the juice stays in, that means no pooling.......
I oil and sauce the outside and the chest cavity
Now you can see some of the perforations. Back in the reefer.
MES30, its the one that will come up to the proper temps! Vent closed, 275 preheat, load the AMPs with Hickory and Apple, Start it and let it burn for 30 mins.
Insert the bird! Reduced the temp to 250
Insert the AMPs, Open the vent and the reload tube to catch a better draft
Walk away for 1 hour and play with other stuff in the kitchen. Come back check for smoke rising, adjust the discharge vent. And probe the breast.
Close her up and set the alarm at 165 IT. Walk away and go fix supper.
And then I I made, and into the oven
And out the reefer I got........
Then I checked on the Breast,,,, smells awesome.
Supper is ready
Then the alarm goes off, Ding fries are done, ding fries are done........
Great evening.... got the breast chillin in the reefer. Will slice for lunchmeat tomorrow.
Had sausage biscuits for supper, the kitchen is clean and I am just killin back chillin. Full as a tick too BTW. If I keep practicing I am gonna learn how to make biscuits!
9+ lb enhanced turkey breast,
Dried and injected
Smoked at with AMPs Hickory & Apple @ 250
Approx.. 3 hours, to 165 IT
2 days to thaw, one to dry, smoked, and one day to redistribute, then one to slice.
That's it. Too simple, Tomorrow I'll try and remember to capture some Bear view. Thanks for checking it out.
Edited by Foamheart - 10/14/15 at 10:45pm