Hey guys, will be smoking for a group tomorrow. Turkey breasts, butts, brisket. Butts and brisket no prob. Turkey breasts should be what temp internal. I am planning because of the potential dryness of injecting with butter and appe juice and wrapping in foil after taking on the smoke. Any suggestions. My wood in my little lang will be pecan.
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5/24/08 at 5:22pm