- Oct 24, 2020
- 5
- 13
Happy Thanksgiving Meat Friends!
I hope everybody had a nice holiday and got to fill their bellies with their loved ones. We decided to be cautious this year and so Thanksgiving was just me, my lady and the cat. I decided I would smoke a turkey breast (my first time) but figured I’d do a couple times since I was gonna have that good smoke going.
I ended up making one Texas style with a 2-1 pepper/salt rub, wrapping with foil and butter after a few hours.
I did the other with a sort of cajun rub and a bacon weave. I’d never tried smoking with a bacon weave but being the fatty that I am, thought it would be a good time to try while smoking a lean cut like this. This one also got the butter when I wrapped it.
I smoked them at 275 with oak. Pulled them about 162degrees and let rest for 45.
The smell had Domino questioning his no turkey policy.
The bacon wrap was a bit of a mess, but that’s okay with me...
Domino hereby approves of turkey eating.
The Texas style was ridiculous. Peppery and moist. It was even moist when I reheated it for dinner.
The cajun bacon wrap was good, but I’m not sure the bacon really added all that much other than being fun and decadent. I’d prob stick with dry rubs and skip the bacon next time.
Here’s a few pics of the goods:
How did your turkeys come out? Have a lovely weekend everybody.
Best,
Michael
I hope everybody had a nice holiday and got to fill their bellies with their loved ones. We decided to be cautious this year and so Thanksgiving was just me, my lady and the cat. I decided I would smoke a turkey breast (my first time) but figured I’d do a couple times since I was gonna have that good smoke going.
I ended up making one Texas style with a 2-1 pepper/salt rub, wrapping with foil and butter after a few hours.
I did the other with a sort of cajun rub and a bacon weave. I’d never tried smoking with a bacon weave but being the fatty that I am, thought it would be a good time to try while smoking a lean cut like this. This one also got the butter when I wrapped it.
I smoked them at 275 with oak. Pulled them about 162degrees and let rest for 45.
The smell had Domino questioning his no turkey policy.
The bacon wrap was a bit of a mess, but that’s okay with me...
Domino hereby approves of turkey eating.
The Texas style was ridiculous. Peppery and moist. It was even moist when I reheated it for dinner.
The cajun bacon wrap was good, but I’m not sure the bacon really added all that much other than being fun and decadent. I’d prob stick with dry rubs and skip the bacon next time.
Here’s a few pics of the goods:
How did your turkeys come out? Have a lovely weekend everybody.
Best,
Michael
