Today, Started as a day to smoke a Brisket, got up early and started the pit. Put the Brisket on an hour later.... then my wife hands me a Turkey Breast Tenderloin and asks me to smoke it for use on salads. I of agree....even though I am a bit worried. It is skinless, I have smoked Turkey Breasts many times, but they always have the skin on.
So... Here we go!
This is what I found when I opened the vacuum wrapped package.
Decided I needed to make a skin for them, I coated them with Mayo....
Dusted them with a rub made of:
- salt
- sage
- thyme
- rosemary
- garlic
- onion
- sugar
- paprika
- black pepper
Tossed them back in the fridge, I plan to bump the smoker up to 250 after I pull the Brisket and cook these until they hit 165 IT. I am undecided what wood to use. Thinking sugar maple and apple.
Thanks for looking.
Smoke ON!
- Jason
So... Here we go!
This is what I found when I opened the vacuum wrapped package.
Decided I needed to make a skin for them, I coated them with Mayo....
Dusted them with a rub made of:
- salt
- sage
- thyme
- rosemary
- garlic
- onion
- sugar
- paprika
- black pepper
Tossed them back in the fridge, I plan to bump the smoker up to 250 after I pull the Brisket and cook these until they hit 165 IT. I am undecided what wood to use. Thinking sugar maple and apple.
Thanks for looking.
Smoke ON!
- Jason