I smoked a turkey breast for the first time today. It was so awesome, flavorful and moist!!! It was processed in a salt solution so I just injected with some Yoshidas rubbed it down with some EVOO and some lemon pepper cooked between 235-245 until internal temp was 152f then pulled it and let it rest for 30 minutes. It turned out so good!!! I figure smoking is like Golf all it takes is one good shot to get you back on the course well in smoking terms this was my one good shot. Thank you all for your assistance on makinjg this a good one.
post #1 of 12
11/22/09 at 3:18am