Turkey breast slit open. Stuffed with onion slices, shredded swiss cheese, stove top stuffing and thin sliced Black Forest ham.McCormic French Herb Roasting Rub.
TOP. Injected with EVOO mixed with GrillMaster Chicken Rub. More of same rub on outside.
Bottom. Stuffed and wrapped with bacon, tied, more rub.
Sausage patties smoked with Hickory about 2 hours.
Fresh corn smoked with Hickory.
Turkey breast smoked to 165F with Hickory wood in MES.
Stuffed Turkey breast smoked to 165F with Hickory wood in MES.