Here's what a turkey breast looks like netted. I brined in salt/sugar and then took back to the butcher to debone and net. It smoked for about 4 1/2 hours and came out as juicy as any bird I've ever Q'd. You might have to call around to see which market has a netter. Only Albertsons in my area did. The netter was a smaller one so these 'loafs' were narrower and longer. Worked great b/c they cooked quicker.
post #1 of 10
10/25/07 at 8:02am