Morning folks sorry for the delay in the results and the Q-View, it has been a crazy week.
Originally I had planned to smoke the 'wild' turkey breasts with some ribs and a couple of tri tips.
I was asked by the "boss" in the interest of time and "we have people coming to dinner" to smoke the
turkey breasts after everything else was done and company had gone home.
What I did with the two turkey breasts, one went in Tips brine (thanks Piney for the link) for about 10 hours and the
other I just rubbed. These were smoked with a combo of apple and cherry wood (a first for me and I loved the mild smoke).
So, here are the results of the 'Wild' turkey breast smoke.
The 'Wild' Turkey Breasts going in the smoker.
tick, tock a few hours later, out of the smoker and ready for their foil wrap.
This breast took the brine bath.
And this one just the rub
I brought these babies in to work and the Weid (the one that got the 'wild' bird), offered up one of the breasts to the
folks on day shift. He left the other breast and part of the other for us on nights to taste test.
Weid, loved the one that he had (rubbed), those of us on nights enjoyed both of them and we decided that the brined
breast was much more moist, although, we loved them both.
Thanks to everyone that gave me suggestions!!!