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Turkey Filet Mignon

post #1 of 9
Thread Starter 
Turkey Filet Mignon

Four 4 ounce pieces of turkey breast wrapped in bacon

A fresh batch of Jeff’s Naked Rib Rub

3 small pieces of apple for the smoke
Cook temperature to 225⁰ and the temp probe for 165⁰

Three hour smoke time.
The last hour and a half I mopped the turkey with apple juice every half hour
The turkey was moist and had a good flavor
The smoke was just right
Jeff’s Naked Rib Rub was good. Not too salty, not too spicy, nothing overpowering about it
No sauce needed!

post #2 of 9
Um.....welcome to SMF Arnie. Whatcha trying to do there in your post? Right now, at this moment, there is a lot of Font this & font that. Looks like you are having fun anyway. Enjoy your stay & um....the font thingy. Good luck with that.
post #3 of 9
what the font
post #4 of 9
Ahhhhhhhhhh....that's better rookie. LOL!!! Good first qview. Give us some details about yerself. Where you hail from, whatcha cooking on, things of that nature. Then post your next qview in the section under which you cooked the item. You know, poultry for bird, beef for brisk or chucks......etc....etc.....etc.
post #5 of 9
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
post #6 of 9
yummy yummy
post #7 of 9
Thread Starter 
I guess I had to see it to get the font out
post #8 of 9
Thread Starter 
Your Link was quite helpful.
I am from West Liberty, Iowa
When I'm smoking I use a Cookshack Smokette and/or a Cookshack AmeriQue
If I'm not smocking I'm probably doing it in cast iron
post #9 of 9


No Creosote! A-Maze-N Smokers

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