Just got my smoker last month -- had good success with babybacks and a chicken. This was my first attempt at a turkey breast (bone in). Found some info on the 'net about how, different recipes, etc. This one included a brine for about 8 hours, air dry in the refrig overnight, a "wet" rub (basically a dry rub with olive oil added). Used a combination of apple and oak wood. Took it out when the temp was just under 155, let it sit for a while.
My harshest critic (my wife) loved it. Moist, flavorful, all that. Seriously good stuff. Here's a pic of the finished product. A friend on Facebook said it looks like an alien's head....
Anyway, just thought I'd share. If anyone would like the recipe for the brine and rub, let me know.
My harshest critic (my wife) loved it. Moist, flavorful, all that. Seriously good stuff. Here's a pic of the finished product. A friend on Facebook said it looks like an alien's head....
Anyway, just thought I'd share. If anyone would like the recipe for the brine and rub, let me know.
