Greetings,
I found Tip Pipers "Slaughter House Poultry Brine." It has received nothing but rave reviews. However I have not been able to find how long to brine the "bird." My current plans are to smoke a couple of bonless turkey breasts.
Any suggestions of smoking time, smoking temperature, when to spritz and approximately how long to smoke, on a per pound basis would be nice. I am planning to use apple as my smoke source.
Good smoking to all,
Donn
I found Tip Pipers "Slaughter House Poultry Brine." It has received nothing but rave reviews. However I have not been able to find how long to brine the "bird." My current plans are to smoke a couple of bonless turkey breasts.
Any suggestions of smoking time, smoking temperature, when to spritz and approximately how long to smoke, on a per pound basis would be nice. I am planning to use apple as my smoke source.
Good smoking to all,
Donn