mikefletcher85
Newbie
- 4
- 10
- Joined Nov 28, 2013
For Thanksgiving I smoked a whole turkey (I think it was about 14 lbs) and it was a huge hit (so much so there was no left overs :( ). I used Tip's Slaughterhouse Poultry Brine and then just some random rub. It was very moist, but a little spicey. This time I got 2 bone-in turkey breasts (about 6.5 lbs each) and would like to try 2 different rubs, one a with a little heat and one that my mom would like (read: no heat). Any suggestions?
Also is there anything I should do differently with smoking the breasts than I did with the whole turkey? I smoked it at 225 and ensured there was water in the pan while it cooked then just monitored the internal temp till it got to 165 then let it rest for about 30-45 mins.
Is there such a thing as brining too long? Dinner is this Saturday around 1pm.
Also, I have a 30in Masterbuilt Electric smoker (I see the MES acronym thrown around a lot, is that short for Masterbuilt Electric Smoker?)
Also is there anything I should do differently with smoking the breasts than I did with the whole turkey? I smoked it at 225 and ensured there was water in the pan while it cooked then just monitored the internal temp till it got to 165 then let it rest for about 30-45 mins.
Is there such a thing as brining too long? Dinner is this Saturday around 1pm.
Also, I have a 30in Masterbuilt Electric smoker (I see the MES acronym thrown around a lot, is that short for Masterbuilt Electric Smoker?)
Last edited: