Picked up this breast section today, a bit pricey, but it's fresh and never frozen they say. Not having smoked a turkey breast before, I was looking for some feedback on favorite wood flavors, seasonings, etc... I am going to brine it Friday night until Sunday morning. Then I plan to cook it as hot as my MES can get, until hit hits the 165 mark, hoping to get a nice crispy skin on it. Suggestions from you turkey fans?
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11/20/09 at 12:45am